Albondigas - Mexican Meatball Soup

• Meat

  • 1 lb Ground beef

• Produce

  • 5/16 cup Coriander, fresh
  • 2 clove Garlic
  • 1 Onion, small
  • 1 pinch Or oregano
  • 2 cups Vegetables, frozen
  • 1 Zucchini, medium

• Refrigerated

  • 1 Egg

• Canned Goods

  • 4 cups Chicken broth

• Condiments

  • 2 cups Tomato in sauce

• Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 pinch Cumin, ground

• Bread & Baked Goods

  • 1/4 cup Bread crumbs, dry

• Liquids

  • 2 1/4 cups Water

Found on kitchennostalgia.com

Description

Directions

• Saute onion in olive oil until translucent. Add garlic, tomatoes together with sauce, frozen vegetables, chicken broth and water. Cook for about 10 minutes.
• Add zucchini, smoked paprika, fresh cilantro and meatballs.
• MEATBALLS: Mix bread crumbs with egg and let stand for about 5 minutes. Add all other ingredients and knead briefly. Form walnut-sized balls and drop into hot soup.
• Cook for about 20-30 minutes or until meatballs and veggies are cooked through. Serve with rice, garnish with lime wedges and cubed avocado (optional).