Sopa de Albondigas~Meatball Soup

By Side Passion

Ingredients

• 1 lb 85% lean ground beef
• 2 large eggs, lightly beaten
• 2/3 C panko breadcrumbs
• 2 tsp dried mexican oregano
• 1 tsp ground cumin
• 1 tsp ground pepper
• 1/4 tsp salt
• 1 Tb extra virgin olive oil
• 1/3 C minced white onion
• 2 cloves garlic, minced
• 1 1/2 C peeled, seeded and diced chayote or summer squash
• 1 C peeled and diced yukon gold potato
• 3/4 C diced carrot
• 2 Tb tomato paste
• 1 15oz can no salt added diced tomatoes
• 4 C low sodium beef broth
• 1 C diced zucchini
• 3/4 tsp salt
• 2 Tb minced fresh flat-leaf parsley

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Meatballs:
Combine beef, eggs, panko, oregano, cumin, pepper and 1/4 tsp salt in a large bowl. Let stand for 10 minutes at room temperature.

Step 2

Meanwhile, bring 2 qts of water to a simmer in a large saucepan over high heat. Form the beef mixture into 32 balls, about 1 tablespoon each. Add half the meatballs to the simmering water and cook for 3 minutes. Use a slotted spoon to transfer them to a plate. Repeat with the remaining meatballs.

Step 3

Soup:
Heat oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring, until fragrant, 1-2 minutes. Add chayote ( or summer squash), potato and carrot: cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add tomato paste and cook, stirring constantly, until the vegetables are coated, about 1 minute. Add tomatoes and their juice; cook, stirring, for 1 minute. Add broth, zucchini, salt and the meatballs. Bring to a boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, until the meatballs are cooked through, about 10 minutes. Remove from heat and stir in parsley.