Combine all ingredients in a large bowl until well mixed.
Roll into meatballs – I use a cookie scoop to create even sized meatballs. Place them on a tray, and refrigerate while you make the soup base
MAKE THE SOUP BASE
Heat the olive oil over medium, high heat.
Sauté the onion, celery and carrots until softened.
Add garlic, cumin, oregano, salt and pepper and cook 1 minute.
Add the chicken stock, tomatoes and potatoes.
Bring to a boil, the reduce the heat and allow to simmer for 5 minutes.
Add the meatballs - lower them in gently using a slotted spoon.
Cover and simmer over medium low heat for about 15-20 minutes, until meatballs are cooked through (should be 160 degrees F when tested with an instant read thermometer).
Sprinkle cilantro over the top and serve.
How do you know when meatballs are cooked? -
o Meatballs should be 160 degrees F when tested with an instant-read thermometer. They're gently simmered so they don't fall apart!
• How to store Albondigas
o This soup will be good in the refrigerator for 2-3 days in a tightly sealed container.
• Easy Substitutions
o Beef broth can be used in place of the chicken broth. You could also do a combination of the two.
o Brown rice can be substituted for white rice if you wish - we only use 1/2 cup, so it will do the same job!
o Parsley will work in place of the fresh oregano in the meatballs!
o You may wish to add a little Italian Seasoning to the soup base - it makes a nice change if you make this recipe a lot as I do!