Mama's Old-Fashioned Albondigas (Meatball Soup)

This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.

• Preparation Time: 40 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 25 mins
• Calories: 369 Calories

Ingredients

• 3 eggs
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon dried oregano
• ¼ teaspoon ground black pepper
• 3 cloves garlic, minced
• ¼ cup uncooked white rice
• ¼ teaspoon ground cumin
• 3 pounds lean ground beef
• 1 gallon water
• 3 cups tomato sauce
• ½ cup tomato sauce
• ¼ cup chopped fresh cilantro (Optional)
• 1 yellow onion, quartered
• 2 zucchini, chopped
• 4 tablespoons chicken bouillon (such as Knorr®)
• 1 tablespoon seasoned salt (such as Season-All®)
• 1 tablespoon dried oregano leaves
• 10 small baby potatoes
• 5 large carrots, sliced diagonally
• 5 stalks celery, sliced diagonally
• 2 cups thickly shredded green cabbage
• 1 lemon, sliced into wedges (Optional)
• 2 avocados, chopped (Optional)

Recipe Instructions

Step 1

Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.

Step 2

Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.

Step 3

Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.

Step 4

Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.

Step 5

Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.