Albondigas Soup

Serves 6

For the Meatballs:

1 lb Windy N Ranch ground beef

½ cup cooked white rice (can omit for low carb options)

1 tsp. minced garlic

1 egg

¼ cup chopped cilantro leaves

1 tsp. ground cumin

1 tsp. salt

¼ tsp. pepper

For the Soup:

2 tsp. olive oil

½ cup diced onion

1 tsp. minced garlic

3 carrots, peeled and sliced into rounds

2 medium sized russet potatoes, peeled and cut into ½ inch cubes/pieces

6 cups beef broth

1 (15 oz.) can diced tomatoes, undrained

1 (8 oz.) can tomato sauce or ½ cup

½ tsp. ground cumin

½ tsp. dried oregano

1 large zucchini quartered and sliced

Salt and pepper to taste

Optional garnishes: chopped cilantro leaves, shredded cabbage, sliced fresh jalapenos

Directions:

For the meatballs, combine all ingredients in a large bowl and mix thoroughly. Roll meat mixture into 3/4-inch balls, place on a tray and set aside.

For the soup, heat olive oil in a large stockpot over medium heat. Add the onion and carrot and cook for 3-4 minutes. Add the garlic and cook another 30 seconds. Add the potatoes, beef broth, diced tomatoes, tomato sauce, cumin and oregano. Bring soup to a simmer for 10 minutes. Drop in the meatballs gently and simmer an additional 10 minutes. Add zucchini and cook for another 5 minutes. Season with salt and pepper to taste.

Adapted from a recipe at DinnerAtTheZoo.com.