This is how I make Albondigas, as taught to me by a young Italian, Mexican, southern belle:
1 tsp salt
1/2 tsp ground cumin
1/2 tsp ground black pepper
2-3 cloves garlic, chopped fine
1/2 onion, chopped fine
1Tbsp mexican oregano
1/2 bunch of fresh cilantro, chopped fine
1/2 cup of uncooked rice
Mix all of the above in a bowl (with your hands). Form into little meat balls. set aside.
1 onion, chopped
2 stalks of celery
2-3 medium size potatoes
1 cup chopped carrots
3 cloves garlic, chopped
1-2 Tbls Olive Oil
Saute all above ingredients in a dutch oven, or large soup pot. when you onions are soft and you can smell the flavors then add:
2 cans beef broth
1 Tbls mexican Oregano
fresh green beans, cut up, about 2 handfuls
Now add the meat balls!
Bring to a boil. Then simmer for 20-30 minutes.
1 Can El Pato (mexican tomatoe sauce, yellow label) This is very important!
2 medium zuccini, cut up
2 medium yellow squash, cut up
When squash is tender serve in bowls with at least two wedges of lime, squeeze juice into bowl, and chopped fresh cilantro in each serving. ENJOY! This probably will serve 6-8 leftovers are real good!