Instructions :
Start by making the meatballs. Place the ground beef in a large bowl, then add all the rest of the ingredients. Mix well, then use a scoop to form the meatballs. Place them on a try as you make them, then keep them in the refrigerator while you make the soup.
Heat the olive oil in a large stock pot or Dutch oven and saute the onion, carrot and celery for 8-10 minutes over medium heat until softened.
Add the garlic and continue to cook for another minute.
Next, add the potatoes, zucchini, green beans, tomato sauce, oregano and beef broth. Bring to a boil, then reduce to a simmer and add the meatballs to the soup.
Place a lid on the pot and cook for 20 minutes on medium heat.
Stir in the fresh cilantro (coriander), season to taste and serve hot.
Additional Tips:
- For a spicier kick, add a pinch of cayenne pepper or diced jalapeños to the meatball mixture.
- Customize the soup by adding your favorite vegetables such as bell peppers, corn, or potatoes.
- For a lighter version, use ground turkey or chicken instead of beef for the meatballs.
- Serve the soup with warm tortillas or crusty bread for a complete and satisfying meal.
Conclusion: Embrace the flavors of Mexico with our mouthwatering Albondigas Soup. With its tender meatballs, nourishing vegetables, and fragrant spices, this dish is a true comfort food classic. Whether enjoyed as a hearty lunch or a satisfying dinner, Albondigas Soup is sure to warm your soul and transport you to the sun-drenched streets of Mexico.
