Command Cooking
"Albondigas is the Spanish word for meatballs... so you know when those juicy, hearty, flavorful spheres of delight are mentioned in the title of Albondigas Stew, you're going to be left feeling nice and satisfied. The great news is, it doesn't stop there! The yummy balls of meat seasoned with all your Mexican favorites swim together with fresh veggies and potatoes in a salty, savory broth bath. Talk about a bowl rolling with flavor! That's Albondigas Stew for you, and you're sure to have a ball every time you enjoy..."
INGREDIENTS
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***For the albondigas:***
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1 pound lean ground beef
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1 large egg
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1/2 cup white onion, finely diced
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1/4 cup long-grain white rice
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3 cloves garlic, finely minced
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2 teaspoons salt, plus more to taste
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1 teaspoon ground cumin
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1 teaspoon garlic powder
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1/2 teaspoon ground black pepper
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1/2 teaspoon dried oregano
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***For the stew:***
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48 ounces low-sodium chicken broth
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1 (15-ounce) can crushed tomatoes, undrained
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3 large carrots, peeled and chopped into 1-inch pieces
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3-4 large russet potatoes, peeled and chopped into 1-inch pieces
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2 zucchini squash, chopped into 1-inch pieces
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water, optional, to taste
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cilantro, optional, freshly chopped, to taste, for serving
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lime wedges, optional, to taste, for serving
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