@kurveyskitchen: This soup is literally a hug from the inside, comforting, filling and so, so good! 😮‍💨🔥 This is my take on sopa de albóndigas, a delicious Mexican meatball soup! What You’ll Need: For the Meatballs 1 lb lean ground beef 1 large egg ½ cup finely diced white onion ¼ cup uncooked long-grain white rice ½ tbsp chopped cilantro ½ tbsp chopped mint (optional) 2 tsp all-purpose seasoning 2 tsp beef bouillon 1 tsp salt 1 tsp ground cumin 1 tsp garlic powder ½ tsp ground black pepper ½ tsp dried oregano For the Broth: 4 medium tomatoes ½ white onion 3 garlic cloves 2 chipotle peppers 1 tsp ground cumin 1 tsp garlic powder ½ tsp ground black pepper ½ tsp dried oregano 2 tsp tomato bouillon, or to taste 2 tsp beef bouillon, or to taste 6 cups water, divided For the Vegetables: 3 large carrots, peeled and cut into 1-inch pieces 3–4 large russet potatoes (about 1 lb), peeled and cut into 1-inch pieces 2 zucchinis, cut into 1-inch pieces For Serving: Freshly chopped cilantro Lime wedges How to prepare: Combine all meatball ingredients in a bowl and mix just until combined. Form into 2-inch meatballs. Blend the tomatoes, onion, garlic, chipotle peppers, seasonings, bouillon, and 2 cups water until smooth. Pour the blended mixture into a pot with the remaining 4 cups water. Bring to a boil, then gently add the meatballs and simmer for 20 minutes. Add carrots and potatoes; cook for 20 minutes. Stir in the zucchini and simmer for another 10–15 minutes, or until the meatballs are cooked through and vegetables are fork-tender. Serve with fresh cilantro and lime wedges, if desired. I love serving this alongside rice and avocado! #cookwithme #DinnerIdeas #dinner #soup #EasyRecipe

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Monday 26 October 2026 23:51:38 GMT