Dinner for 6

Albondigas Vegetable Soup

Name: Albondigas Vegetable Soup
Total time: 75 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 egg; 3 tbsp fresh chopped mint; 2 cloves garlic; 1 tsp dried oregano; 1/4 tsp ground cumin; 1 tsp salt; 1 lb meatloaf mix; 2 tbsp olive oil; 1 yellow onion; 3 cloves garlic; 1 whole peeled tomatoes with their juices; 8 cups chicken broth; 1/2 tsp salt; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 2 carrots; 2 small russet potatoes; 1 large zucchini; 1/4 cup fresh chopped cilantro (optional); lime wedges (optional)

Rice-filled meatballs simmer with tomatoes, chipotle, potatoes, carrots, and zucchini in seasoned chicken broth.

$2.44per serving $$

75 minstart to table

6servings

Spanish Dairy-free Budget Family Lunches Dinners Cold-weather comfort Winter

Ingredients

1 egg
3 tbsp fresh chopped mint
2 cloves garlic
1 tsp dried oregano
1/4 tsp ground cumin
1 tsp salt
1 lb meatloaf mix
2 tbsp olive oil
1 yellow onion
3 cloves garlic
1 whole peeled tomatoes with their juices
8 cups chicken broth
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp dried oregano
2 carrots
2 small russet potatoes
1 large zucchini
1/4 cup fresh chopped cilantro (optional)
lime wedges (optional)

Steps

Mix the egg, mint, two garlic cloves, oregano, cumin, and salt in a bowl, then gently mix in the meatloaf mix and cooked rice.
Shape the mixture into small meatballs and refrigerate them while preparing the soup.
Heat the olive oil in a large pot over medium heat, then cook the onion and three garlic cloves for 5 minutes.
Add the tomatoes, chipotle peppers, chicken broth, salt, cumin, oregano, carrots, and potatoes, then bring the soup to a boil.
Lower the heat, add the meatballs, cover, and simmer for 35 minutes until they reach 160 F.
Add the zucchini and simmer uncovered for 10 minutes, then stir in the cilantro and serve with lime wedges if using.

Main ingredient on sale this week? See what to make with ground beef on sale.