Albóndigas Mexican Meatball Soup

Instructions:

1. In a mixing bowl, combine all meatball ingredients and form 1–1.5 inch meatballs. Wet hands to prevent sticking.
2. In a large pot, sauté the diced onion in oil until softened. Add the minced garlic and cook for 1 minute.
3. Stir in the broth, water, tomato sauce, cumin, oregano, and salt. Bring to a gentle boil.
4. Carefully drop the meatballs into the simmering broth one at a time.
5. Add the carrots and potatoes, then cover and simmer for 25 minutes.
6. Add the zucchini and continue cooking for another 10 minutes until vegetables and meatballs are tender.
7. Taste and adjust seasonings as needed.
8. Serve hot with lime wedges, fresh cilantro, and warm tortillas.

Variations

• Add chipotle in adobo for a smoky, spicy broth.
• Use ground turkey for a lighter version.
• Add green beans or corn for extra vegetables.
• Stir in a handful of spinach at the end for added freshness.

Tips

• Wet hands before forming meatballs to achieve smooth, even texture.
• Keep the broth at a gentle simmer—rapid boiling can break apart the meatballs.
• If soup thickens too much, add a splash of broth or water.
• Make a double batch of meatballs and freeze for easy future meals.