Albondigas Soup
Servings: 6 -8 servings
Equipment
- Dutch Oven
Ingredients
- 2 tbsp butter
- 1/2 small onion, diced
- 1 zucchini, diced
- 3 small gold potatoes, peeled and cubed into 1/2 inch cubes
- 3 stalks celery, sliced into rings
- 6 cloves garlic, minced
- 1 tbsp taco seasoning
- 2 tbsp Italian seasoning
- 1 tsp pepper
- 1 tsp garlic salt
- 2 10 oz cans rotel diced tomatoes and green chiles, undrained
- 8 cups beef broth
- 1 lime, juiced
- 1 bunch cilantro, chopped reserve 1 pinch per serving for topping
- 1 cup long grain white rice If you prefer a thinner soup, use less rice.
- 30 frozen meatballs We used Kirkland Brand Italian style meatballs. Do not thaw prior to adding to soup.
Optional Toppings
- green onion
- sour cream
- avocado slices
- pico de gallo
- cilantro
- cheese
Instructions
- Melt butter in a large dutch oven over medium-high heat.
- Once butter is melted, add onion, zucchini, potatoes, celery and garlic. Saute 5-7 minutes or until the onion, zucchini, and celery are mostly softened.
- Add all seasonings and rotel, mixing well with other ingredients. Once all ingredients are well incorporated, add broth, lime juice and cilantro. Bring to a boil over high heat, stirring occasionally.
- Add rice and meatballs, ensuring they're fully submerged. Reduce heat to low and simmer covered for 30-35 minutes, stirring occasionally until rice and meatballs are fully cooked.
- Serve hot with any desired toppings and enjoy!
Notes
If you find that the soup is too thick for your liking, reduce the amount of rice you add or omit it entirely.