My Mama’s Mexican Albondigas Soup is a true comfort food recipe. It’s gluten-free, dairy-free and absolutely delicious, and easy to make. Give it a try! You’ll thank me later.
It’s currently pouring rain here in Dallas and whenever we have this sort of weather, it makes me want and crave my mama’s soup. It’s so comforting and delicious. Growing up, all my friends would come over when they knew she would be making this soup so it was always a huge hit. I’m excited to share this recipe with you all.
Here’s what you need
- pearl rice
- ground beef
- yellow onions
- cilantro
- zucchini
- carrots
- egg
- onion powder
- garlic powder
- tomato sauce
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I hope you give this tasty soup a try. If you do, let me know what you think by commenting below.
Natalie
Mama’s Mexican Albondigas Soup
Mama’s Mexican Albondigas Soup
Ingredients
- MEATBALLS
- 1 egg
- 1 lb ground beef
- 1/4 cup uncooked pearl rice
- 3 tbsp minced cilantro
- 1 yellow onion grated
- 1 tbsp onion powder
- 1 tbsp garlic powder
- salt and pepper to taste
- SOUP
- 1 tbsp avocado oil
- 1 yellow onion minced
- 3 medium or small zuchinni sliced
- 3 carrots peeled and sliced
- 8 cups chicken broth
- 1 8 oz can tomato sauce
- 3/4 cup uncooked pearl rice
- 1/2 lemon, juiced
- salt and pepper to taste
- Optional toppings: hot sauce lemon juice, cilantro, and a side of tortillas.
Instructions
- In a large bowl, mix together all the MEATBALL ingredients and form into small meatballs. Set aside.
- In a large pot, add the avocado oil and onions, Saute for about 5 minutes.
- Add in the broth and tomato sauce, salt and pepper to taste. Slowly add in the meatballs. Cover and cook for about 10 minutes or until the liquid is boiling.
- Next add in the carrots and rice and cook for another 8 minutes.
- Pour in the zucchini, lemon juice, and cilantro and cook for another 5 minutes or until it's soft. Adjust seasoning as needed.
- Serve with lemon juice, hot sauce, and tortillas (optional)
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