Sopa de Albondigas

Ingredients

Ground beef

1 pound

Rice

1/2 cup, uncooked

Egg

1, beaten

Garlic

2 cloves, minced

Cumin

1 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Olive oil

2 tablespoons

Onion

1, chopped

Carrots

2, sliced

Zucchini

1, diced

Tomatoes

4, chopped (or 1 can of diced tomatoes)

Chicken broth

6 cups

Fresh cilantro

1/4 cup, chopped, plus more for garnish

Instructions

1. In a large mixing bowl, combine the ground beef, uncooked rice, beaten egg, minced garlic, salt, black pepper, and cumin. Mix well until fully incorporated, then form into small meatballs, about 1 inch in diameter. Set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion, sliced carrots, and diced zucchini, cooking until softened, about 5 minutes.
3. Add the chopped tomatoes (or canned tomatoes) to the pot and cook for an additional 2 minutes, allowing the flavors to meld.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Carefully drop the prepared meatballs into the simmering soup. Reduce the heat to low and let it simmer for 30 minutes, allowing the meatballs to cook through and the flavors to develop.
6. Stir in the chopped cilantro and let it cook for another 5 minutes.
7. Serve the soup hot, garnished with extra cilantro if desired.