Hearty Albondigas Soup: A Taste of Mexico! - All Food Board

Ingredients

• 1 lb (450g) ground beef (80/20 blend recommended)
• 1/2 cup (50g) uncooked long-grain rice
• 1/4 cup (20g) finely chopped onion
• 1 clove garlic, minced
• 1 large egg, lightly beaten
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, peeled and chopped
• 2 celery stalks, chopped
• 8 cups (1.9L) chicken broth (low sodium)
• 1 (28 ounce/794g) can crushed tomatoes
• 1 (10 ounce/283g) can diced tomatoes and green chilies (like Rotel), undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1 bay leaf
• 1 cup (150g) chopped zucchini
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving