In a large bowl, combine 1 pound ground beef, 1 beaten egg, 2 teaspoons minced garlic, ½ cup fresh cilantro chopped, 1 teaspoon cumin, ½ teaspoon salt, ¼ teaspoon pepper, and ½ cup cooked rice. Mix everything together gently but thoroughly; you want to avoid overworking the meat, which can make the meatballs tough.
Form 20-24 tight meatballs by rolling the mixture between your palms, aiming for about 1½ inches in diameter. This size ensures they cook evenly and fit nicely in your soup. Set them aside on a plate, ready for browning.
In a hot pan over medium heat, add 1-2 tablespoons olive oil and allow it to heat up. Once hot, gently place the meatballs in the skillet, making sure not to overcrowd the pan. Brown them on all sides for a few minutes until they develop a nice golden crust. This step adds flavor and helps keep them intact during cooking.
Once browned, remove the meatballs from the skillet and set them aside. In the same pot, pour in 4 cups chicken broth. The fond left from browning the meatballs will enhance the broth's flavor significantly.
Add ½ sliced carrot, 1 chopped celery stalk, 1 (16-ounce) can diced tomatoes, ½ teaspoon cumin, 1 teaspoon oregano, and ½ cup fresh cilantro leaves to the broth. Stir everything together, letting the flavors start to meld.
Bring the soup to a boil, then reduce the heat to a mild simmer. Let it bubble gently for about 10 minutes. This step is crucial as it allows the vegetables to soften and the flavors to develop.
Now it’s time to add the meatballs back into the pot along with 1 diced potato. Drop them gently into the simmering soup. The potato will add a wonderful heartiness while absorbing all that delicious broth.
Let everything cook together, slightly boiling, for about 20 minutes. During this time, the meatballs will finish cooking, and the flavors will deepen. Keep an eye on the texture of the potato; it should be tender but not mushy.
Once cooked, taste your soup and season with additional salt and pepper as needed. Enjoy the warm, fragrant aroma that fills your kitchen at this point!
Serve your Albondigas Soup warm, garnished with some fresh parsley if desired. Each bowl is a hearty reflection of love and tradition, perfect for gathering around the table.
