Albondigas Soup (Mexican Meatball Soup)
INGREDİENTS:
1 pound ground beef
1/2 cup uncooked white rice
1 egg
1/2 cup chopped fresh cilantro
1/2 cup diced onions
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
8 cups beef broth
1 (14.5-ounce) can diced tomatoes
1 cup diced carrots
1 cup diced zucchini
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
PREPARATION:
In a large bowl, mix together the ground beef, rice, egg, cilantro, onions, garlic, cumin, paprika, salt, and pepper. Form the mixture into 1-inch meatballs.
In a large pot, bring the beef broth to a boil. Add the meatballs and reduce the heat to a simmer. Cook for 10 minutes.
Add the tomatoes, carrots, and zucchini to the pot and continue to simmer for an additional 15-20 minutes, or until the vegetables are tender and the meatballs are cooked through.
Stir in the cilantro and season with salt and pepper to taste.
Serve hot. Enjoy!