Beefy Mexican-style meatball soup! The meatballs (albondigas) are seasoned with garlic and cumin, sizzled in a hot pan, then simmered in a hearty broth along with carrot, onion, oregano, zucchini, and potatoes. This delicious one-bowl meal just needs a final squeeze of lime juice for flavor perfection.
Cook 40<\/p>\n
Wash and dry produce.<\/strong> Halve, peel, and dice onion<\/strong> into \u00bd-inch pieces. Peel, trim, and quarter carrot<\/strong> lengthwise, cut carrot<\/strong> crosswise into \u00bd-inch-thick quarter-moons.<\/strong> Trim and quarter zucchini<\/strong> lengthwise, cut crosswise into \u00bd-inch-thick quarter-moons. Halve and dice potatoes<\/strong> into \u00bd-inch pieces. Quarter lime.<\/strong><\/p>\n Make meatballs: <\/strong><\/p>\n In a large bowl, combine beef, garlic powder, cumin, panko,<\/strong> half the beef stock concentrates<\/strong>, \u00be tsp salt,<\/strong> and pepper.<\/strong> Gently combine, then form into 8-10 2-inch meatballs.<\/strong><\/p>\n Start soup: <\/strong><\/p>\n Heat a drizzle of oil<\/strong> in a large, heavy bottomed pot over medium-high heat. Add onion, carrot,<\/strong> and zucchini,<\/strong> cook until veggies<\/strong> are golden and slightly softened, 3- to 4 minutes. Add oregano<\/strong> and cook, stirring, until fragrant, 30 seconds more. Add potatoes, tomato paste,<\/strong> 2 tsp salt,<\/strong> and pepper.<\/strong> Cook, stirring, until veggies<\/strong> are well coated, 1- to 2 minutes. Add Veggie stock concentrate<\/strong>, remaining beef stock concentrate<\/strong>, and 3\u00bd cups water,<\/strong> bring to a boil.<\/p>\n Brown meatballs: <\/strong><\/p>\n Meanwhile, heat a drizzle of oil<\/strong> in a large pan over medium-high heat. Add meatballs<\/strong> and cook, turning occasionally, until browned allover, 2- to 3 minutes. Transfer to a paper-towel-lined plate (they\u2019ll finish cooking in the next step).<\/p>\n Finish soup: <\/strong><\/p>\n Reduce heat under pot with soup<\/strong> to low and carefully add meatballs<\/strong> one at a time. Cover and cook, stirring occasionally, until potatoes<\/strong> are tender and meatballs<\/strong> are fully cooked, 10-15 minutes. Remove from heat, taste and season with salt<\/strong> and pepper.<\/strong> Using a spoon, skim any excess fat<\/strong> from the surface. Stir in juice<\/strong> from half the lime wedges<\/strong>.<\/p>\n Serve: <\/strong><\/p>\n Divide soup<\/strong> between bowls and serve with remaining lime wedges<\/strong> on the side.<\/p>\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" with Meatballs, Zucchini, Potatoes & Carrots Yield: 2 Hello Fresh Beefy Mexican-style meatball soup! The meatballs (albondigas) are seasoned with garlic and cumin, sizzled in a hot pan, then simmered in a hearty broth along with carrot, onion, oregano, zucchini, and potatoes. This delicious one-bowl meal just needs a final squeeze of lime juice for flavor perfection.Cook 40 1carrot 1oz veggie stock concentrate 1oz sun-dried tomato paste 1zucchini 2oz beef stock concentrate 1lime 1tsp garlic powder 12oz potatoes 1onion 1tsp…<\/p>\n
Prep: <\/strong><\/p>\n