Mexican-Style Beef Albondigas Soup
with Meatballs, Zucchini, Potatoes & Carrots
Celebrate Hispanic Heritage Month with this beefy Mexican-style meatball soup! The meatballs (albondigas) are seasoned with garlic and cumin, sizzled in a hot pan, then simmered in a hearty broth along with carrot, onion, oregano, zucchini, and potatoes. This delicious one-bowl meal just needs a final squeeze of lime juice for flavor perfection.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 ounce
Carrots
1 unit
Veggie Stock Concentrate
12 ounce
Potatoes
1 ounce
Sun-Dried Tomato Paste
1 unit
Onion
1 unit
Zucchini
1 teaspoon
Cumin
10 ounce
Ground Beef
2 unit
Beef Stock Concentrate
1 unit
Lime
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Dried Oregano
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
11 teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and dice onion into ½-inch pieces. Peel, trim, and quarter carrot lengthwise; cut crosswise into ½-inch-thick quarter-moons. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick quarter-moons. Halve and dice potatoes into ½-inch pieces. Quarter lime.
In a large bowl, combine beef*, garlic powder, cumin, panko, half the beef stock concentrates, ¾ tsp salt (1¼ tsp for 4 servings), and pepper. Gently combine, then form into 8-10 2-inch meatballs (16-20 for 4).
Heat a drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add onion, carrot, and zucchini; cook until veggies are golden and slightly softened, 3-4 minutes. Add oregano and cook, stirring, until fragrant, 30 seconds more.
Add potatoes, tomato paste, 2 tsp salt (4 tsp for 4 servings), and pepper. Cook, stirring, until veggies are well coated, 1-2 minutes. Add veggie stock concentrate, remaining beef stock concentrate, and 3½ cups water (6 cups for 4); bring to a boil.
Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 2-3 minutes (you may need to work in batches for 4 servings). Transfer to a paper-towel-lined plate (they’ll finish cooking in the next step).
Reduce heat under pot with soup to low and carefully add meatballs one at a time. Cover and cook, stirring occasionally, until potatoes are tender and meatballs are fully cooked, 10-15 minutes.
Remove from heat; taste and season with salt and pepper. Using a spoon, skim any excess fat from the surface.
Stir in juice from half the lime wedges.
Divide soup between bowls and serve with remaining lime wedges on the side.
