Mama's Mexican Albondigas Soup
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.
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)