Tender beef meatballs cooked in a tomato-based broth with potatoes, carrots, and zucchini.
⏱ Prep Time: 25 minutes
🔥 Cook Time: 35–40 minutes
⏳ Total: ~1 hour
🍽 Servings: 6
🛒 Ingredients
Meatballs (Albóndigas)
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1 lb ground beef
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¼ cup uncooked rice
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1 egg
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2 tbsp chopped cilantro
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2 tbsp finely chopped onion
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1 clove garlic, minced
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½ tsp salt
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¼ tsp black pepper
Soup Base
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1 tbsp oil
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½ onion, chopped
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2 cloves garlic
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4 Roma tomatoes, blended (or 1 cup tomato sauce)
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6 cups beef or chicken broth
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1 tsp ground cumin
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½ tsp oregano
Vegetables
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2 potatoes, cubed
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2 carrots, sliced
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1 zucchini, sliced
Garnish
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Chopped cilantro
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Lime wedges
👩🍳 Instructions
1️⃣ Make Meatballs
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Mix all meatball ingredients gently
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Roll into medium balls (golf-ball size)
2️⃣ Prepare Broth
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Heat oil, sauté onion & garlic
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Add blended tomatoes, simmer 5 minutes
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Pour in broth, cumin & oregano
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Bring to gentle boil
3️⃣ Cook Soup
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Add meatballs carefully
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Simmer 15 minutes
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Add potatoes & carrots, cook 10 minutes
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Add zucchini, cook 5 minutes
4️⃣ Finish
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Season with salt
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Garnish with cilantro & lime
🍽 Texture & Flavor
✔ Soft, juicy meatballs
✔ Light but savory broth
✔ Fresh vegetable balance
✔ Authentic home-style taste
⭐ Tips & Variations
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Extra tender meatballs: Don’t overmix
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Mint version: Add chopped mint to meatballs
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Spicy: Add jalapeño or serrano to broth
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Chicken albóndigas: Use ground chicken
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Low-carb: Skip rice in meatballs
📊 Nutrition (Approx per serving)
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Calories: 380
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Protein: 28g
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Fat: 18g
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Carbs: 24g
