I've been using this recipe for years, since 2004 I think. It is from Allrecipes.com.

I usually do a combo of beef and pork, and add rice to the meatballs as well. Rice is a MUST!! They are fall apart delicious if you use the pork and rice. It also freezes very well. I usually make a big pot and freeze it in sizes I can take to work.

INGREDIENTS
1 quart water
4 carrots, sliced
2 small potatoes, peeled and diced
1 medium onion, diced
1 1/2 cups salsa, medium or hot
2 beef bouillon cubes
1 1/2 pounds ground beef
1/3 cup seasoned dry bread crumbs
1/3 cup milk
chopped fresh cilantro to taste

DIRECTIONS
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.

i like it

Looks good. I am a big fan of Albondigas. My wife made fish tacos for the 1st time lastnight and they were outta control.

yummy yummy soup there miss!!!! i cant pronounce it but love to eat it.

Thanks Misty!

I can't wait to make some for myself - mouth watering deliciousness

Ummmm....ok I have a question about the rice.

Do you cook the rice and then add to the meatball?

yummmmmy! Looks great and easy enuff for me to make will have to try this soon!

My girls family is Lebanese and we get this all the time! nom nom fo sho!

Taco Bell?

this I think I will try...

Sounds good.

I'll haft to try it when gets cooled out. Just a tad bit warm for soup...........

well we will have to give that a try, when it gets good and hot outside

on occasion, yes

I can't decide whether I like this better or pasole. Thanks for the recipe Mistyz.

Traditional posole anytime, unless they are albondigas de camaron.

QG here...

I also make abondigas, omg they are awesome!

Lena, use regular long grain uncooked rice to mix into the meatballs (that is what I do). I use water, bullion, tomato sauce, garlic and onion in the "broth" make meatballs (I use 93% lean beef, no pork). Meatballs are made like regular ol meatballs, heavy on the fine grated garlic and oregano and add the uncooked rice into them. Drop them into broth, ad a handful or so of rice, and the beef flavors it real nice. I add oregano to the broth as well. I always thought veggies would be good in them and add some flavor, but I was taught by my ex-mother in law and she was a bit of a control freak. So I just add a lil spice by cayenne, and lots of oregano to the broth to flavor it up.

There used to be a restaurant here that had out of this world albondigas.... They closed quite a few years back, I think I'm gonna have to try this recipe fo sho!

WOW!! I can't believe how many responses this thread got already!

DONE, I have always used cook rice, because I tend to use this recipe to use my leftover cooked rice. Looks like uncooked works too though.

Hope you all try it and like it. I go crazy with the fresh cilantro when its time to dish up. MMMMMmmmm

OMG, my mom and my grandma made the best to my taste. I think everyone should try them atleast once.

I made some! So delicious thanks for the recipy Misty!

Even Tony ate some and he is pretty notorious for not trying and being rather adverse to new food. He loves it

My wife adds cumin to the broth.

Glad you liked it DONE!

I'll try that next time, lokosvt