Lita's Albondigas Meatball Soup Recipe

Enjoy a warm and hearty bowl of Lita's Albondigas Meatball Soup. This traditional Mexican soup is packed with flavor and is perfect for chilly days. Made with a savory tomato broth, tender meatballs, and an array of vegetables, this soup will quickly become a family favorite. It's easy to prepare and can be ready in just under 30 minutes. Serve it with warm tortillas or crusty bread for a complete meal. This recipe is a true comfort food that will warm your heart and delight your taste buds.

Ingredients

• For the meatballs:
• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 egg
• Salt and pepper to taste
• For the soup:
• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 can diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro, for garnish
• Lime wedges, for serving

Directions

1. In a large bowl, combine the ground beef, breadcrumbs, chopped onion, minced garlic, chopped cilantro, ground cumin, dried oregano, egg, salt, and pepper. Mix well until all the ingredients are evenly combined.
2. Using your hands, shape the mixture into small meatballs, about 1 inch in diameter. Place the meatballs on a baking sheet lined with parchment paper.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and jalapeno pepper. Cook until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
4. Add the diced carrots and celery to the pot and cook for another 2-3 minutes, until the vegetables start to soften.
5. Stir in the diced tomatoes, chicken broth, dried oregano, and ground cumin. Season with salt and pepper to taste.
6. Bring the soup to a boil, then reduce the heat to low. Carefully add the meatballs to the pot, making sure they are submerged in the broth. Cover the pot and simmer for 20 minutes, or until the meatballs are cooked through.
7. To serve, ladle the soup into bowls and garnish with chopped cilantro. Serve with lime wedges on the side for squeezing over the soup. Enjoy!

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