“This Recipe comes from my moms brain. She adds a shake of this, a can of that, two or three this and thats. In the end, you will have the best frickin' Albondigas ever. I usually make it in an 8 qt. pot so I can have enough for the next few days, so cut it into half as needed.”
1hr 10mins

Ingredients Nutrition


  1. Chop all of the vegetables (Onions, Carrots, Celery, Zucchini) about 3/4" thick. Dice 2 Clove of Garlic.
  2. Boil the 5 qts of Water.
  3. Make Meatballs --
  4. For Meatballs:
  5. Dice 2 Cloves of Garlic.
  6. Dice Cilantro.
  7. Combine the Ground Beef, Garlic, Eggs, Uncooked Rice, Cilantro and season it with the Salt, Pepper, and Oregano.
  8. Mix well.
  9. When water starts to boil, make your meatballs and add them to the boiling water one by one.
  10. Set Zucchini aside till the end.
  11. In a pan, add Cooking Oil and brown Vegetables(Onions, Carrots, Celery, Garlic). Season Veggies with Salt and Pepper and add the Tomato Sauce to Veggies as soon as they brown. Simmer for a few minutes.
  12. Add Veggies and Tomato Sauce to the Meatballs and Water. Stir.
  13. Lower heat and let simmer for about 45 minutes.
  14. With 15 minutes left, add the Zucchini to the soup.
  15. When soap is done, season with Salt, Pepper, and Oregano to taste.

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