Albondigas are is a comfort food of my youth. This soup always meant family time. A huge pot was made and there was always someone over when my mother made it. The flavors on this soup are so delicious and it is filling.
For the meatballs
2lbs Ground Beef
1 tbsp mint leaves
1 tbsp oregano
2 tsp garlic powder
1 tsp cumin
1 tbsp minced cilantro
2/3 cup rice par cooked (6-7 mins in boiling water)
1 to 2 tsp salt per pound of meat
To add to soup
1 - 14oz can peeled tomatoes
2 calabacitas chopped
1 chayote chopped
1/2 onion chopped
2 carrots chopped
2 celery chopped
2 potatoes chopped
Cilantro bunch rough chopped
2 tbsp beef bouillon
In a large bowl, add in all of the ingredients for the meatballs. Add salt to your preference and mix well.
Form your meatballs about 1 inch wide or to your preference. Form as many as you can.
In a pot over medium high heat, bring to a boil.
Once boiling, reduce to medium. Add in the beef bouillon to the water to season. You can use beef stock or broth to replace this portion.
Slowly add in the meatballs and allow to cook for about 8 minutes until they are fully cooked
Add in the remainder of the ingredients, and cook until the potatoes are cooked till tender.
Serve and enjoy!