Directions
- Prepare the Meatballs: In a large mixing bowl, combine the ground meat, uncooked rice, egg, finely chopped onion, minced garlic, chopped cilantro, ground cumin, dried oregano, salt, and black pepper. Mix well until all ingredients are evenly distributed. Form the mixture into small meatballs, about 1 inch in diameter, and set aside.
- Cook the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant, about 5 minutes.
- Make the Broth: Add the beef or chicken broth, water, and tomato sauce to the pot. Stir in the sliced carrots, cubed potatoes, chopped zucchini, green beans, ground cumin, and dried oregano. Bring the mixture to a boil.
- Simmer the Meatballs: Carefully add the meatballs to the pot, one at a time, ensuring they don’t break apart. Reduce the heat to low, cover, and let the soup simmer for about 30 minutes, or until the meatballs are cooked through and the rice is tender. Season with salt and pepper to taste.
- Serve: Ladle the Albondigas Soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side. Enjoy the soup hot, with some warm tortillas or crusty bread.
Tips and Tricks
- Make Ahead: Prepare the meatballs in advance and freeze them. When ready to cook, add the frozen meatballs directly to the simmering soup, and just extend the cooking time by a few minutes.
- Ingredient Swaps: Substitute ground turkey or chicken for a lighter version of the meatballs. You can also use different vegetables based on what you have on hand, such as corn, peas, or bell peppers.
- Spice it Up: For a spicier soup, add a chopped jalapeño or a pinch of red pepper flakes to the broth.
Storing Leftovers
Store any leftover Albondigas Soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stove over medium heat until hot. You can also freeze the soup for up to 3 months; thaw it in the refrigerator overnight before reheating.
