This albondigas soup is hearty and flavorful made with beef and rice meatballs, vegetables and potatoes in a tomato based broth full of delicious seasonings and spices!
Preheat the oven to 350°F. Line a baking sheet with foil or parchment paper.
In a large bowl, mix together the beef, rice, egg, garlic, cumin, chili powder, salt, pepper, and cilantro, if using, with your hands until combined, being careful not to overmix.
Using a small cookie scoop or a Tablespoon, portion the mixture on the baking sheet and roll into meatballs, making about 30 mini meatballs. Bake 10 to 12 minutes, or until the edges start to brown. You don't need to cook them throughout, as they will finish cooking in the soup.
Soup
While the meatballs are cooking, add the olive oil to a large pot over medium heat. Add onions and cook 3 minutes. Stir in the carrots and celery and sauté 3 to 5 minutes, or until tender. Add the garlic the last minute of cooking.
Add the potatoes, broth, tomatoes, chili powder, cumin, oregano, and cilantro. Season with salt and pepper. Reduce heat to medium-low and bring to a light simmer, stirring occasionally. Simmer 5 minutes. Add the meatballs individually, being careful not to transfer grease. Simmer an additional 10 minutes.
Season soup to taste. Ladle into bowls and serve with your favorite toppings.
You can mix up the vegetables in this soup depending on what is in season. Some other vegetables we like to add are green beans, corn, peas, cabbage and/or zucchini.
Add more chili powder or cumin for an extra kick of spice.
Storage: Store soup in a covered container in the fridge for 3 days. Freeze: Once it has cooled, transfer into a freezer bag or container (leaving room for the soup to expand in the freezer). It will stay fresh in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat on the stove or in the microwave when ready to enjoy.