Prepare the Meatballs:
In a large bowl, combine ground beef (and pork if using), cooked rice, egg, garlic, onion, cilantro, cumin, salt, pepper, and oregano. Mix until well combined.
Shape the mixture into small meatballs, about 1 inch in diameter, and set aside on a tray.
2️⃣ Make the Soup:
Heat olive oil in a large pot over medium heat. Add the diced carrots, potatoes, and zucchini. Sauté for 3-5 minutes until they start to soften.
Add the beef broth, thyme, salt, and pepper. Bring the soup to a gentle boil.
3️⃣ Cook the Meatballs:
Gently add the meatballs to the simmering broth. Lower the heat to medium-low and let the soup simmer for about 15-20 minutes, or until the meatballs are cooked through and float to the top.
4️⃣ Add the Pasta:
Stir in the pasta and cook for another 10 minutes or until the noodles are tender and the flavors have melded together.
5️⃣ Serve:
Taste the broth and adjust seasoning if necessary. Ladle the soup into bowls and serve hot, garnished with fresh cilantro or a squeeze of lime, if desired.
Enjoy your hearty and delicious Meatballs and Noodle Soup (Albondigas)! Perfect for a satisfying meal on a chilly day.
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