1 First Step: Begin by preparing the meatball mixture. In a large bowl, combine ground meat of choice with cooked rice, a beaten egg, minced garlic, fresh mint, parsley, cumin, oregano, salt, and black pepper. Use your hands to gently mix until just combined.
2 Second Step: Shape the mixture into 1-inch balls. Ensure they are evenly sized to cook uniformly. If desired, refrigerate the meatballs for 15 minutes to help them firm up.
3 Third Step: For the soup base, heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent. Add minced garlic and stir until fragrant.
4 Fourth Step: Pour in the broth of your choice, be it beef or chicken, and bring to a gentle boil. Stir in diced tomatoes or roasted tomato sauce for a richer flavor.
5 Fifth Step: Carefully add the meatballs to the broth. Allow them to cook undisturbed for about 20 minutes, or until they float to the surface and are fully cooked.
6 Sixth Step: Introduce your vegetables of choice, such as chopped carrots, potatoes, and zucchini. For quicker cooking vegetables like peas or green beans, add them towards the end of the cooking process.
7 Seventh Step: Season the soup with additional herbs like cilantro or optional cayenne pepper for added spice. Squeeze fresh lemon juice over the top for a burst of freshness.
8 Eighth Step: Once everything is cooked through, serve your albondigas soup hot, garnished with fresh cilantro and lime wedges. Pair it with warm corn tortillas for a complete meal.