Albondigas Recipe

In a large stock pot bring water carrots potatoes onion salsa and bouillon cubes to a boil. Reduce to a medium simmer stirring occasionally approximately 10 minutes.

Mix the beef breadcrumbs and milk together in a bowl. Form into 1-inch meatballs and drop into boiling broth. Once soup returns to a boil reduce heat to medium-low.

Cover and cook 20 minutes or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.