Step 1

Start by dicing your quarter of an onion, cilantro and 3 garlic cloves. Add that to your 2 lb of ground beef along side a quarter cup of rice. Were going to season with 1 tsps of each: Salt, pepper, onion & garlic powder and oregano. Mix to combine (I use my hands).

Step 2

I like to use an ice cream scooper so they’re all about the same size. Careful they’re not to small because they’ll fall apart and not be too big because it might not cook thoroughly from the inside.

Step 3

Also optional, I like to sear the meatballs till it browns before adding broth I feel like it helps the meatballs keep their shape and adds extra flavor.

Step 4

For our green sauce were going to throw a handful of cilantro, 5 tomatillos, 2 jalapeños, 1 Chile poblano, 3 garlic cloves, half an onion and 1 zucchini into a blender. Add 1 tbsp of chicken bouillon Blend on high for about 2 minutes or until you have a smooth sauce.

Step 5

The sauce is going to be sour since the tomatillos are fresh so were going to fry the sauce in oil for about 5-10 minutes. Taste until its to your liking.

Step 6

Once the green sauce is ready add 10 cups of water and bring up to a boil.

Step 7

Once boiling carefully add the albondigas to our broth, 2 russet potatoes and 2 zucchinis cut into bite sized pieces.

Step 8

Season to taste, I added 1 teaspoon more of the following, Salt, pepper, chicken bouillon, onion and garlic powder.

Step 9

Let simmer on medium low for about 20 minutes or until potatoes are tender.

Step 10

Top with raw diced onion, cilantro and optional some quest fresco.

Step 11

Serve and Enjoy!