Carrots and Meatballs Soup (Sopa de Zanahoria y Albondigas)
Ingredients
- 4 large carrots peeled and thinly sliced
- 7 cups chicken or beef stock
- ½ teaspoon ground cumin
- 1 garlic clove finely chopped
- 1 scallion finely chopped
- ¼ cup chopped onion
- Salt and pepper
- ¼ teaspoon Color or achiote
- Fresh cilantro for serving
- ½ pound beef and ground pork
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper
- ¼ cup masarepa pre-cooked cornmeal
- 1 teaspoon sazon goya with azafran
Instructions
- 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.
- 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.
- 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.
- Add fresh cilantro and serve.
Nutrition
Calories: 264kcalCarbohydrates: 18gProtein: 19gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 41mgSodium: 908mgPotassium: 1192mgFiber: 3gSugar: 6gVitamin A: 10228IUVitamin C: 6mgCalcium: 81mgIron: 2mg
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