Albondigas for dinner

For the Meatballs (Albondigas):

1. Prepare Meatball Mixture:
   • In a bowl, combine ground beef, cooked rice, chopped onion, cilantro, egg, minced garlic, ground cumin, salt, and black pepper. Mix until well combined.
2. Shape Meatballs:
   • Form the mixture into small meatballs, about 1 inch in diameter.
3. Cook Meatballs:
   • In a large pot, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the pot and set aside.

For the Soup:

1. Sauté Vegetables:
   • In the same pot, add chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
2. Add Tomatoes and Broth:
   • Add diced tomatoes (with their juices) to the pot. Pour in the beef or vegetable broth.
3. Season and Simmer:
   • Season with dried oregano, ground cumin, salt, and black pepper. Bring the soup to a simmer.
4. Add Meatballs:
   • Return the cooked meatballs to the pot. Simmer for about 15-20 minutes to allow the flavors to meld.
5. Add Zucchini and Peas:
   • Add diced zucchini and frozen peas to the pot. Simmer for an additional 10 minutes or until the vegetables are tender.
6. Finish and Serve:
   • Stir in the lime juice. Taste and adjust seasoning if needed. Serve the albondigas soup hot, garnished with fresh cilantro.

Enjoy your delicious and hearty albondigas for dinner! Serve with warm tortillas or crusty bread if desired.