Caldo de Albóndigas

Step 1: Mix and Form Meatballs
In a large bowl, combine ground meat, eggs, uncooked rice, cumin, garlic powder, and onion powder until well combined. Form into uniform, bite-sized meatballs.
Step 2: Simmer Meatballs
Bring 8 cups of water to a gentle boil in a large soup pot. Carefully add the meatballs, bay leaves, and bouillon cubes. Simmer for about 20 minutes until the meatballs are just cooked through.
Step 3: Add Vegetables
Add carrots, celery, zucchini, potatoes, peas, and corn to the pot. Simmer for 15–20 minutes, or until vegetables are tender throughout.
Step 4: Finish with Greens and Pasta
Stir in cabbage and cilantro. If adding pasta, rice, or noodles, add now and cook until just tender according to package instructions. Taste, adjust with water or bouillon if needed, and avoid extra salt—the bouillon should suffice.
Step 5: Serve Hot
Ladle soup into bowls, ensuring each serving gets meatballs, veggies, and broth. Serve with lime wedges and warm tortillas on the side.