Albondigas Soup

Ingredients

• Ground beef

  95% lean meat / 5% fat, raw

  1 lb or 453g

• White rice

  Long-grain, regular, cooked

  ½ cup or 79g

• Garlic

  Raw

  1 tsp or 3g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Cilantro

  Latin - Melissa's

  ¼ cup or 4g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  ½ cup, sliced or 58g

• Garlic

  Raw

  1 tsp or 3g

• Carrots

  Raw

  3 medium or 183g

• Russet potatoes

  Flesh and skin, raw

  2 cup, diced or 300g

• Beef broth soup

  Canned, condensed, bouillon and consomme

  6 cup or 1.49kg

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Tomato sauce

  Canned, with mushrooms

  8 oz or 227g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Cilantro

  Latin - Melissa's

  ¼ cup or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. For the meatballs. Place the beef, rice, garlic, egg, cilantro, cumin, salt and pepper in a large bowl. Mix until thoroughly combined.
2. Roll the meat mixture into 3/4 inch sized meatballs. Place the meatballs on a tray.
3. For the soup. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3-4 minutes.
4. Add the garlic and cook for 30 seconds. Add the potatoes, beef broth, tomatoes, tomato sauce, cumin and oregano to the pot. Bring to a simmer.
5. Simmer for 10 minutes. Drop the meatballs into the soup and simmer for an additional 10 minutes.
6. Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.
7. Sprinkle with chopped cilantro, then serve.