Albondigas Soup

Yields about 6 servings.

Ingredients

For the meatballs

• 1 lb ground beef (or 1/2 beef, 1/2 ground pork)

• 1/2 cup uncooked white rice, rinsed

• 1 egg

• 2 tbsp finely minced white onion

• 2 cloves garlic, minced

• 2 tbsp chopped fresh cilantro

• 1–2 tbsp habaNANO seasoning or hot sauce (start with 1 tbsp for mild, 2 tbsp for spicier)

• 1 tsp ground cumin

• 1/2 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp black pepper

For the soup

• 1 tbsp neutral oil (avocado, canola, or vegetable)

• 1/2 white or yellow onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, sliced into rounds

• 2 ribs celery, sliced

• 1 medium zucchini, cut into half moons

• 2 medium potatoes, peeled and cut into 1‑inch cubes

• 1 can (14–15 oz) diced tomatoes

• 6 cups low-sodium beef or chicken broth (or broth + water combo)

• 1–2 tbsp habaNANO seasoning or hot sauce (for the broth)

• 1 bay leaf

• 1 tsp ground cumin

• 1/2 tsp dried oregano

• Salt and black pepper to taste

Garnish

• Fresh cilantro, chopped

• Lime wedges

• Extra habaNANO for serving

Instructions

1. Make the meatball mixture: In a large bowl, combine ground beef, rice, egg, minced onion, garlic, cilantro, habaNANO seasoning, cumin, oregano, salt, and black pepper. Mix gently until everything is evenly distributed, without overworking the meat.

2. Form the meatballs: With damp hands, roll the mixture into meatballs about 1 to 1.5 inches in diameter. Set them on a plate or tray while you start the soup base.

3. Start the soup base: In a large pot, heat the neutral oil over medium heat. Add the diced onion and cook for 2–3 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

4. Build the broth: Add carrots, celery, potatoes, diced tomatoes (with their juices), broth, bay leaf, cumin, oregano, and 1 tbsp habaNANO seasoning to the pot. Stir and bring to a gentle boil over medium-high heat.

5. Add the meatballs: Once the broth is just boiling, carefully drop the meatballs into the pot one by one. Reduce the heat to a gentle simmer so they cook without breaking apart.

6. Simmer: Cover and simmer for about 25–30 minutes, until the meatballs are cooked through and the rice inside is tender. Skim any foam that rises to the top.

7. Add zucchini: Stir in the zucchini and continue simmering, uncovered, for another 10 minutes until the zucchini is tender but not mushy.

8. Adjust seasoning: Taste the broth and add more salt, pepper, and/or additional 1 tbsp habaNANO if you want more heat and depth. Remove the bay leaf.

9. Serve: Ladle soup into bowls, making sure each bowl gets several meatballs and plenty of vegetables. Garnish with chopped cilantro and a squeeze of lime. Serve extra habaNANO at the table so everyone can dial up the spice in their own bowl.