Albondigas Mexican Meatball Soup

Ingredients
Serves 6 - Preparation time 15 minutes
Cooking time: 30 minutes

For the soup –

(2) tbsp oil

(3) green onions, chopped

(3) Roma tomatoes, chopped

A few cilantro sprigs

(8) cups low sodium beef broth

(8) oz can of tomato sauce

(3) carrots, peeled and sliced

(5) large red potatoes, peeled and cubed

(1) large zucchini squash, cubed

(1) large yellow squash, cubed

Lime juice (for serving)

Lime wedges (for garnish)

Fresh cilantro (for garnish)

Warm corn tortillas (for serving)

For the meatballs –

(1½) lbs ground beef

(2) tbsp white rice - soaked and drained

(1) large egg

(1¼) tsp kosher salt

(½) tsp pepper

(2) cloves garlic, finely minced

(1) green onion, finely minced

(1) tbsp finely minced cilantro

(2) tsp flour
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Soak the rice in water for 20 minutes, then drain and set aside. In a large soup pot, heat the oil over medium heat and sauté the chopped green onions, Roma tomatoes, and cilantro sprigs for about 3 minutes until fragrant. Add the beef broth and tomato sauce, bring to a boil, then reduce to a low simmer. Cover and cook for 10 minutes. Meanwhile, in a bowl, gently mix the ground beef with the soaked rice, egg, salt, pepper, garlic, green onion, and cilantro. Sprinkle in the flour, mix lightly, and shape into small meatballs. Carefully drop the meatballs into the simmering broth, then add the carrots and potatoes. Cover and cook on low for about 10 minutes. Add the zucchini and yellow squash, and continue simmering until the vegetables are tender and the meatballs are fully cooked. Finish with a squeeze of fresh lime juice and serve garnished with cilantro and lime wedges, alongside warm corn tortillas.