Shred Zucchini and Carrot and place between 2 paper towels and ring out liquid. Place in a large bowl. Add ground meat, egg, rice, spices, salt and pepper. Mix lightly until incorporated. Cover with plastic wrap and place in the fridge to firm up while you prep the soup. Alternatively the meat mixture can be kept in the fridge overnight if making ahead.
Place the Tomatoes, Onion, Garlic, and Water in a blender and blend till smooth.
Heat a large soup pot over medium heat with 1 tbsp of oil. Add the blended tomato mixture and saute for a minute. Slowly add chicken broth or water plus chicken bouillon. Bring to a boil.
Using an ice cream scoop or large spoon to form uniform meatballs, I was able to make 18 meatballs. Once broth is boiling, carefully place formed meatballs into the soup.
Once all the meatballs are added, place the lid on the pot and gently boil for about 10 minutes. Once meatballs are fully cooked, they will rise to the top. Taste broth for seasoning and see if extra salt is needed.
You can serve the soup with extra rice in the bowl, tortillas, or my kids like it with cheese quesadillas. Top with a squeeze of lime, cilantro, or hot sauce for spice.
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Notes
Leftover albondigas can be stored in the refrigerator up to 4 days. Reheat on the stove of microwave. You can also add diced zucchini and carrots into the broth, which is more common.More Mexican Soups:Sopa de FideoCaldo De PolloCaldo de Res
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.