On a slow Saturday, when you feel like letting a pot do its work, this albóndigas soup hits the spot. It smells of cumin, hot tomato, and vegetables becoming tender, without demanding complicated cooking.
Ingredients :
- Ground beef — It forms the base of the meatballs and brings a round flavor to the broth during cooking. Choose beef that’s not too lean, around 15 to 20% fat, or replace it with ground turkey if you want a lighter soup.
- Raw white rice — It replaces breadcrumbs and swells in the meatballs by absorbing juice and spices. Use long-grain white rice, as it cooks quickly; brown rice would take longer and risk staying firm.
- Tomato paste and tomato sauce — The paste gives an almost caramelized depth, while the tomato sauce rounds out the broth. Sauté the paste for a minute with the onion to remove its raw taste and enhance its brick-red color.
- Carrots, potatoes, and zucchini — Carrots sweeten the broth, potatoes make it more filling, and zucchini adds a soft flesh that melts quickly. Cut the potatoes into regular dice and add the zucchini later to prevent them from falling apart.
