Prep 30 mins
Cook 40 mins
This soup is a little bit of work, but well worth it in the end. Garnish with lime wedges, sour cream, diced avocado, cilantro sprigs on top. Recipe was adopted and has been edited by me February 2005. This recipe is courtesy of Souther Home by Design.
- 1 lb lean ground beef
- 3 tablespoons fine dry breadcrumbs
- 1 1⁄2 teaspoons fajita seasoning mix
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon salt
- 1 tablespoon chopped fresh cilantro
- 1 egg, well beaten
- 2 tablespoons vegetable oil
- 1⁄2 cup chopped onion
- 2 carrots, chopped
- 2 (10 ounce) cans diced tomatoes with green chilies, undrained
- 1 zucchini, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 tablespoons tomato paste
- 1 teaspoon minced and seeded chipotle pepper
- 1 teaspoon adobo sauce
- 3 1⁄2 cups chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 1⁄2 cups frozen corn kernels
- 1⁄4 teaspoon kosher salt
- 2 tablespoons chopped fresh cilantro
- Combine ground beef, breadcrumbs, fajita seasoning, cumin, salt, cilantro, and egg until well-combined. Shape mixture into 1-inch meatballs and arrange on a lightly greased baking sheet.
- Bake at 400°F for 12 to 15 minutes or until browned, turning occasionally.
- Sauté onion and carrot in hot oil in a Dutch oven for 4 to 5 minutes or until tender.
- Add zucchini, garlic, cumin, coriander, tomato paste, chipotle pepper, and adobo sauce; cook for 2 to 3 minutes, stirring constantly (Do not let garlic brown).
- Stir in meatballs, chicken broth, diced tomatoes, black beans, corn, and salt.
- Bring to a boil; reduce heat, and simmer, covered, 35 minutes.
- Stir in cilantro.
- Garnish as desired with lime wedges, sour cream, diced avocado, or cilantro sprigs and enjoy!
This was spicey, smokey, and delicious. I doubled the fajita seasoning and garlic. I also added 1 TBS Worcestershire sauce to the soup. This recipe was so good that it will go into my regular soup rotation!
Ty for this awesome recipe. We really enjoyed the meld of flavors. I was a little worried about how time consuming this would really be, but was happily surprised with how easy this was to make. I used canned corn instead of frozen as that is what I had on hand, but other than that made it exactly as written. I will be making this again and again and want to try it with potatoes in it next time. TY for sharing.
I meant to write this review months ago... Orgazmic Soup, should be the title of this recipe. This is the best albondigas soup I have ever tasted. I did add mint leaves to the meatballs, though. I made a single batch of this soup; which I though was PLENTY, but my family wiped it out and I made a double batch the next week. I still had only a small amount of left overs for lunch. My co workers think I should open a Mexican restaurant, and my kids think I should quit work and just cook. Please do not let the list of ingredients scare you off. You will be forever grateful that you made this. Thanks sooooooooo much for the recipe Carla.