Healthy and comforting soup with meatballs and lots of vegetables
- 1 lb ground beef or meat of choice
- ¼ onion finely chopped
- ¼ cup cilantro stems removed and finely chopped
- 2 tsp salt
- 8 cups water
- 1 zucchini chopped
- 1 squash chopped
- 2 potatoes chopped
- 3 carrots chopped
- 1 tomato chopped
- ¼ onion chopped
- 2 garlic cloves minced
- ¼ cup cilantro stems removed, roughly chopped
- 1-2 tbsp chipotle adobo *see note
- ½ tbsp salt adjust to taste
To make albondigas
Place everything in a large mixing bowl and mix until combined. Don't over mix or the meatball will be tough.
Roll mixture into 12 meatballs using a large cookie scoop or by by hand. Each meatball should be about 1½ inches.
To make soup
Place large pot over medium high heat and add all soup ingredients plus meatballs.
Cover pot and cook until soup starts to boil. Reduce heat to medium low and simmer for 45 minutes. Add more salt if needed.
*Find my chipotle adobo recipe in this post here
*Start with 1 tbsp of chipotle adobo and add another tbsp if desired.