Sopa de Albóndigas

Sopa de Albóndigas is a hearty Mexican meatball soup that combines flavorful beef meatballs with vibrant vegetables in a savory broth. This dish is not only delicious but also packed with protein, making it a satisfying meal any time of the day.

Ingredients

• Ground beef - 250 grams
• Cooked quinoa - 50 grams
• Egg - 1 large
• Garlic - 2 cloves, minced
• Cilantro - 2 tablespoons, chopped
• Cumin - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Tomato - 1 medium, chopped
• Onion - 1 medium, chopped
• Chicken or vegetable broth - 1 liter
• Lime - 1 for juice
• Avocado - 1, sliced (for serving)

Steps

1. In a mixing bowl, combine the ground beef, cooked quinoa, egg, minced garlic, chopped cilantro, cumin, salt, and black pepper. Mix well and form small meatballs, about 2.5 cm in diameter.
2. In a large pot, heat a little oil over medium heat and sauté the chopped onion until translucent, about 4-5 minutes.
3. Add the diced carrot and zucchini to the pot and cook for another 5 minutes, stirring occasionally.
4. Pour in the chicken or vegetable broth and bring to a simmer.
5. Carefully add the meatballs to the simmering broth, ensuring they are submerged. Cook for about 15-20 minutes, or until the meatballs are cooked through.
6. Stir in the chopped tomato and simmer for an additional 5 minutes.
7. Adjust seasoning with more salt and pepper if needed.
8. Serve hot, garnished with lime juice and sliced avocado.

Nutrition

• Calories: 450
• Protein: 36 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 100 mg
• Total Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Water: 0.8 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from the vegetables, promoting overall health.

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