Albondigas, which means “meatballs" in Spanish, is a traditional Mexican comfort food. This recipe calls for oregano in the meatballs, but mint or cilantro are often used for seasoning.

Prep Time: 30 Min
Cook Time: 30 Min
Ready In: 60 Min

Servings: 6


  • 1 1/2 pounds ground beef
  • 1/4 cup rice (uncooked)
  • 1 egg, lightly beaten
  • 1 teaspoon flour
  • 1 1/4 teaspoon cumin, divided
  • 1/2 teaspoon dried oregano
  • 1 tablespoon garlic salt
  • 1 teaspoon pepper
  • 3/4 teaspoon salt, divided
  • 12 cups water
  • 1 stalk celery
  • 1/2 small onion (about 2 tablespoons, diced)
  • 1 cup green beans
  • 4 medium potatoes
  • 4 carrots
  • 1/2 small green cabbage
  • 1 (15-ounce) can corn
  • 1 (15-ounce ) can tomato sauce


  1. In a large bowl, mix ground beef, rice, egg, flour, 1 teaspoon cumin, oregano, garlic salt, pepper and 1/2 teaspoon salt. Shape mixture into meatballs.
  2. In a large Dutch oven or soup pot, boil water seasoned with 1/4 teaspoon cumin and 1/4 teaspoon salt. Add meatballs, reduce heat to low and cook, uncovered, for 35 minutes.
  3. Dice celery and onion. Chop green beans, potatoes, carrots and cabbage into bite-size pieces.
  4. Add chopped vegetables, corn and tomato sauce to the pot. Bring to a full boil, then cover and cook at medium-low heat for about 25 minutes, until vegetables are tender.

This recipe is courtesy of


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