Name: Meatball Soup (Albondigas Soup)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 lb. ground beef (lean); ⅓ cup raw white rice; ½ cup salsa (garnish); 2 limes (sliced for garnish); ½ cup cilantro (garnish); 1 cup peas; Salt and pepper to taste; 1 cup tomato sauce; ½ tsp. garlic powder; 1 Tbsp. olive oil; 2 Tbsp. parsley (chopped); 2 Tbsp. cilantro (chopped); 2 carrots (sliced ½” rounds); 2 celery stalks (sliced); 2 garlic cloves (minced); 3 Roma tomatoes (large dice); 32 oz. chicken broth (low fat); 1 large potato (large dice); 1 Anaheim green chile (medium dice); 1 cup onion (medium dice); 1 egg

Preparation info

Difficulty
Easy
Ready in
55 min

Appears in

The Healthy Teen Cookbook

By Remmi Smith

Published 2019

About

Ingredients

1 lb. ground beef (lean)
⅓ cup raw white rice
2

Method

Mix the first 6 ingredients in medium bowl. Shape the meat mixture into 1½” meatballs, packed tightly, and set aside. In a large pot, over medium heat sauté the onions, garlic, and chiles in the olive oil until tender. To the pot, add broth and bring to a boil. Add the tomatoes, carrots, celery potatoes, tomato sauce, and salt and pepper. Bring to a boil and gently add the meatballs to the soup