Albondigas Recipe

In a large bowl, combine ground beef, rice, onion, minced garlic, egg, cumin, oregano, salt, pepper, and cilantro. Mix gently until just combined, being careful not to overwork the mixture.

Shape the mixture into small meatballs about 1 inch in diameter (roughly 16–20 pieces). Place them on a plate.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, brown the meatballs on all sides until exterior is set. Remove and set aside.

In a large pot, heat 1 tablespoon olive oil over medium heat. Add onion and garlic; sauté until translucent and fragrant, about 3–4 minutes.

Pour in beef broth and diced tomatoes with juice; bring to a gentle simmer.

Add potatoes, carrots, oregano, paprika, salt, and pepper. Simmer until vegetables begin to soften, about 10–15 minutes.

Gently drop the browned meatballs into the simmering broth. Simmer until the meatballs are cooked through, about 10–15 minutes.

Stir in zucchini and green beans; cook until vegetables are tender, about 5–7 minutes.

Taste and adjust salt and pepper as needed. If desired, stir in chopped cilantro for brightness.

Ladle albondigas soup into bowls. Garnish with additional cilantro and lime wedges. Serve hot with crusty bread or warm tortillas on the side.