Sopa de Albondigas Recipe
- 2 Tbsp. vegetable oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 quarts beef broth
- 1 (6 oz.) can tomato paste
- 2 medium zucchini, cut into 1/2-inch slices
- 2 medium carrots, peeled and cut into 1/2-inch slices
- 2 stalks celery, cut into 1/2-inch slices
- 1 large russet potato, cut into 1/2-inch cubes
- 1 Tbsp. Family Style Fajita Seasoning
- 2 tsp. salt
- 1 lb. lean ground beef
- 1/4 cup uncooked long-grain white rice
- 1/4 cup chopped cilantro
- 2 Tbsp. Family Style Fajita Seasoning
- 4 tsp. Spearmint
- 2 tsp. salt
- 1/2 tsp. black pepper
- 1 lemon, cut into wedges
- Hot sauce, to taste
Add all Savory items to cart
This recipe is featured in Spice Club, Savory’s spice of the month club. Here are substitution suggestions for adapting the recipe to different diets:
Vegetarian/Vegan: Replace beef stock with vegetable stock and ground beef with one pound of plant-based ground beef substitute (we liked Beyond Meat's Beyond Beef in this recipe).
For soup: In a large, heavy-bottomed pot, heat vegetable oil over medium-high heat. Add onion and cook until tender, about 3 min. Add garlic and cook an additional minute. Add beef broth, tomato paste, zucchini, carrots, celery, potato, Family Style Fajita Seasoning, and salt. Bring broth to a rolling boil while preparing meatballs.
For meatballs: Place ground beef in a large bowl and mix in rice, cilantro, Family Style Fajita Seasoning, Spearmint, salt, and pepper. Form mixture into 1-inch balls. Add meatballs to boiling broth, one at a time. Boil for 5 min., then reduce heat to medium-low. Simmer for 30 min. without stirring.
Serve with lemon wedges and hot sauce to taste.
Savory Spice Test Kitchen