Albondigas (Meatballs):

1 lb. lean ground beef (I used organic 85% lean)

1/4 cup long-grain white rice, uncooked (I used Jasmine rice)

1/4 cup yellow onion, finely diced

1/2 cup fresh cilantro, finely chopped (or try fresh mint, or a combo of both)

2 garlic cloves, crushed or minced

1 large egg, beaten

1 ¼ tsp salt

1/4 tsp ground black pepper

2 tsp dried oregano

1 tsp ground cumin

1/2 tsp chili powder (I used McCormick brand)

Soup:

1 Tbsp olive oil

1 cup yellow onion, chopped

3 garlic cloves, minced

1 (15 oz.) can of diced tomatoes

2 russet potatoes, peeled and chopped into 1″ cubes (about 1.5 pounds)

2 carrots, sliced 1/2″ thick

2 celery ribs, sliced

8 cups low-sodium chicken broth (or use beef broth)

1/2 tsp ground cumin

1 large zucchini, cut lengthwise & sliced 1/2” thick (or use Mexican squash)

salt & pepper to taste

Toppings:

fresh cilantro, chopped

lime wedges

jalapeño, sliced or diced (optional, for added heat)

To a large bowl, add all of the meatball ingredients. Use a large spoon (or your hands) to mix until well combined.

Scoop out a heaping tablespoon of mixture (I used a cookie scoop), and gently roll it between your palms to form a ball. Place them on a tray and set aside.

Heat olive oil in a large Dutch oven (mine was 6 quart), or large pot, over medium-high heat.

Once hot, add the onions, and cook for about 2 minutes, occasionally stirring.

Stir in the garlic and diced tomatoes, and cook for about 2 minutes, occasionally stirring.

Add the potatoes, carrots, celery, ½ tsp cumin, and broth. Bring to a boil.

Carefully drop in the meatballs, one at a time. Cover, reduce heat to medium-low, and cook for 25 minutes.

Stir in the zucchini, cover, and cook an additional 5 minutes.

Do a taste test, and add more salt & pepper if needed.

Serve in bowls, squeeze in some lime juice, and top with cilantro (and jalapeños, if using). Can also serve with a side of warm tortillas. Enjoy!

Notes

Herbs:

I used fresh cilantro for the meatballs because it is what I usually have on hand. But, we have also tried it with fresh mint, and it is delicious! You can also try a combination of both cilantro and mint.

*adapted from https://thatsdeelicious.com/