Mexican Meatball Soup

This Mexican meatball soup (Albondigas) is very hearty, quite easy to make and full of flavor - a warming dish for cold days!

Ingredients

• For the meatballs:
• 1 lb (450g) lean ground beef
• 2 garlic cloves , minced
• 1/4 cup raw white rice
• 1 teaspoon ground cumin
• 1 teaspoons dried oregano
• 1/4 cup chopped fresh parsley
• 1 egg , beaten
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• For the soup:
• 1 tablespoon olive oil
• 1 large onion , chopped
• 2 garlic cloves , minced
• 1 carrot , peeled and cut into 1/2-inch pieces
• 2 stalks celery , cut in chunks
• 2 potatoes , peeled and chopped into small cubes
• 3 cups chicken broth (I usually use fat-free and low sodium)
• 3 cups water
• 1 14.5 oz. (400g) can diced tomatoes with juice
• 1/2 teaspoon died oregano
• 1/4 teaspoon ground cumin
• 1 cup chopped zucchini
• 1 tablespoon lemon juice
• salt and pepper , to taste
• fresh parsley , for garnish

Instructions

1. Mix all the meatball ingredients together in a large bowl. Using wet hands, shape the meat mixture into 1-inch meatballs by rolling it between your hands until it forms a ball. This should make about 35 meatballs, depending on how big you make them. Keep them in the refrigerator until ready to add to the soup.
2. In a large, heavy pot, heat the olive oil over medium heat. Add onions and cook until softened, about 2-3 minutes. Add the garlic, chopped carrots, celery, and potatoes and cook, stirring frequently, for about 5 minutes, or until they start to soften. Pour in the chicken broth, water and can of tomatoes. Stir in oregano and cumin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and let simmer for about 5 minutes.
3. Add the meatballs to the simmering soup, one at a time. Stir very gently, to avoid breaking apart the meatballs. Cover and simmer over medium-low heat for another 10 minutes. Stir in zucchini and cook, until soft, about 10 minutes. Stir in the lemon juice, and season with salt and pepper, to taste. Serve.

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