Albondigas Soup (Mexican Meatball Soup)

Step 1

Mix all the ingredients for the meatballs (ground beef, garlic, rice, eggs, parsley, oregano, cumin, salt and pepper) in a big bowl and roll mixture into large meatballs. You can get about 14-15 meatballs. Keep them in the refrigerator till they are ready to go into the soup.

Step 2

Heat oil in soup pot on medium high heat and sauté onion till it become soft and translucent. Add in garlic and sauté for a minute.

Step 3

Add in carrots, celery and potatoes and combine well. Cook for 5 minutes

Step 4

Add in tomatoes along with cumin and oregano and stir well. Add in chicken broth and bring it to a boil. Reduce to medium heat and simmer uncovered for 15 minutes.

Step 5

Slowly add in meatballs, being very cautious not to break them. Give a gentle stir. Cover and cook for for 20 minutes.

Step 6

Add in green beans and zucchini along with cilantro and red chili flakes and cook for 8-10 minutes, till zucchini and green beans are cooked and meatballs have an internal temperature of at least 165 degrees.

Step 7

Add in lime juice and adjust the seasoning to your liking.

Step 8

Serve it with more lime and cilantro for garnishing.

Step 9

Mix all the ingredients for the meatballs in a big bowl and roll mixture into large meatballs. Keep them in the refrigerator till they are ready to go into the soup.

Step 10

Add all other ingredients into slow cooker and mix well. Gently lower meatballs into the broth,

Step 11

Cover and cook on 3-4 hours on high or 5-6 hours on low.

Step 12

Mix all the ingredients for the meatballs in a big bowl and roll mixture into large meatballs. Keep them in the refrigerator till they are ready to go into the soup.

Step 13

Turn your instant pot to the Saute setting, then sauté onion till translucent. Add in garlic and sauté for a minute.

Step 14

Add in celery, potato and carrots and sauté well for 5 minutes. Add in tomatoes, broth, spices and bring it to a boil. Add in meatballs.

Step 15

Close the lid and seal it. Pressure cook it for 4 minutes on High Pressure.

Step 16

When the cook cycle is finished, allow pressure to natural release. Add the zucchini and green beans along with cilantro, lime juice and red chili flakes. Let it cook on sauté mode till they are all cooked.