I always remember O.G.‘s favorite soup was Albondigas. Whenever we’d go out to a Mexican restaurant she’d order Albondigas, aka “meatball soup” and then she started making her own version at home too. The woman can’t resist a meatball.

A vegetable based soup with light broth, albondigas is also a great way to use up some of my beautiful CSA veggies!

meatball ingredients:
1 pound ground beef
1/4 cup breadcrumbs
1 egg
1 clove garlic, minced
3 Tablespoons rice
salt
pepper

soup ingredients:
1 Tablespoon olive oil
1 onion, diced
1 clove garlic, minced
2 carrots, diced
1 zucchini, diced
1 cup green beans
2 tomatoes, diced
3 cans (14 ounces each) beef broth
1 teaspoon oregano
1/2 teaspoon cumin
salt and pepper to taste

In a bowl combine the ground beef, breadcrumbs, egg, garlic and rice. Season with salt and pepper. Combine well and form into small 1-1/2″ meatballs. Set aside.

In a large pot saute the onion, garlic, carrots and zucchini in the olive oil until soft. Add the green beans, tomatoes and beef broth. Season with oregano, cumin, salt and pepper and bring to a boil.

Add in the meatballs and boil for 5-10 minutes more. Bring the heat down to a simmer for another 10-15 minutes until the meatballs are cooked through and serve.