Carrots and Meatballs Soup (Sopa de Zanahoria y Albondigas)

Last week I woke up craving a warm bowl of soup! There is nothing better than a bowl of homemade soup.

I had some ground meat in the refrigerator, so I thought about making meatball soup and after seeing the beautiful carrots sitting next to them, I decided to make a Carrots and Meatballs Soup. It was light, simple and delicious.

Great one pot meal! Loved it

Ingredients
(4-6 servings)

4 large carrots, peeled and thinly sliced
7 cups chicken or beef stock
1/2 teaspoon ground cumin
1 garlic clove, finely chopped
1 scallion, finely chopped
1/4 cup chopped onion
Salt and pepper
1/4 teaspoon Color or achiote
Fresh cilantro for serving

Meatballs:
1/2 pound beef and ground pork
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and pepper
1/4 cup masarepa(pre-cooked cornmeal)
1 teaspoon sazon goya with azafran

Directions

1. In a large pot, heat the oil over medium heat. Then add the onions and cook for 3 to 4 minutes or until the onions are translucent. Add the garlic, scallions and cook for another 3 minutes.

2. To make the meatballs: In a medium bowl, combine all the meatball ingredients and using your hands, mix well until combined. Divide meat mixture into equal portions and roll into balls with your hands. Place on a plate and set aside.

3. Add the meatballs, carrots, cumin, color and stock to the pot. Bring to a boil. Then cover the pot and reduce the heat to medium- low and cook for about 30 to 40 minutes.

4. Add fresh cilantro and serve.

Related posts:

1. Sopa de Lentejas con Albondigas (Lentil Soup with Meatballs)
2. Meatball and Rice Soup (Sopa de Arroz con Albóndigas)
3. Carrot Soup (Sopa de Zanahoria)
4. Canary Bean Stew with Meatballs ( Frijoles Canarios con Albondigas)

Tagged as: Beef, Carrots, Comfort Food