Albondigas (Mexican Meatball Soup in the Instant Pot

• Gluten free

• Meat

  • 85 1 lb lean ground beef, lean

• Produce

  • 1 can 14.5 oz. roasted diced tomatoes, Roasted
  • 4 Carrots
  • 1 Cilantro, fresh
  • 5 cloves Garlic
  • 1/2 Green bell pepper
  • 1 Onion
  • 1 tbsp Oregano, dry

• Refrigerated

  • 1 Egg

• Canned Goods

  • 2 oz Chicken broth, Organic

• Pasta & Grains

  • 2/3 cup White rice

• Baking & Spices

  • 1 tsp Chili powder
  • 1 Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Frozen

  • 1 Meatballs

Found on rebootedmom.com

Description

Ingredients

• Meatballs
• 1 lb Lean Ground Beef (85-90%)
• 2 cloves Garlic, chopped
• 1/2 Onion, chopped
• 1/2 Green Bell Pepper, chopped
• 1 Egg
• 1 Tbsp Oregano, dry
• 1 tsp Chili Powder
• 1/2 tsp Cumin
• For the Albondigas Soup
• 4 Carrots, chopped
• 3 cloves Garlic, chopped
• 1/2 Onion, chopped
• 2 Tbsp Olive Oil
• 1 can, 14.5 oz. Roasted Diced Tomatoes
• 2 - 32 oz Organic Chicken Broth
• 1 tsp Salt (or, more to taste)
• Pepper (to taste)
• 2/3 C. White Rice, uncooked
• Cilantro, fresh (for garnish)

Directions

• In a bowl, add all of your meatball ingredients and mix well until everything is blended thoroughly. Form meatballs about 1 1/2 inch in diameter -- you should get at least 16-18 depending on what size you make them. Put in the fridge for 5 minutes while you prepare the soup ingredients. In your Instant Pot, turn on the Saute function and add the 2 Tbsp Olive Oil. Throw in the Onions and Garlic and saute until translucent. Add the carrots and tomatoes. Turn OFF the saute function. Pour in the broth and rice, then gently place the meatballs in the Instant Pot, one at a time. Put the top on the Instant Pot and lock in place. Push Manual (high) for 10 minutes. Once the timer beeps, let it release manually for 6-8 minutes - then turn the pot to OFF. Open the lid carefully and add the salt & pepper to taste. Ladle into bowls and serve with lime, and garnish with cilantro if desired.