Mexican Meatball Soup

Caldo mexicano de albondigas, or Mexican Meatball Soup, is a hearty and flavorful dish that combines tender meatballs with a variety of vegetables in a savory broth. Its a comforting and satisfying soup, perfect for chilly days.

Ingredients:

• 1 lb ground beef
• 1/2 cup rice, uncooked
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1/2 tsp cumin
• 1/2 tsp oregano
• Salt and pepper to taste
• 8 cups beef broth
• 1 can 14 oz diced tomatoes
• 1 cup chopped carrots
• 1 cup chopped zucchini
• 1/2 cup chopped celery
• 1/2 cup frozen peas
• Lime wedges for serving

Instructions:

Put chopped onion, minced garlic, cilantro, cumin, oregano, salt, and pepper in a bowl

Add the ground beef and mix it all together

Make little meatballs

Turn on the saut mode on the pressure cooker

Do this to all sides of the meatballs

The pressure cooker should have diced tomatoes, beef broth, carrots, zucchini, celery, and peas added to it

For 8 minutes, cook on high pressure with the lid on

When its done, carefully open the cooker and let the pressure out by hand

Put fresh cilantro and lime wedges on top of the hot Mexican meatball soup to serve