The All Recipes and Blue Apron websites provide good recipes for albondigas. The recipe from the All Recipes website is for traditional albondigas, while the Blue Apron recipe features bigger meatballs and quinoa.
To make All Recipes' version of albondigas, combine 1 quart of water, 4 sliced carrots, 2 small peeled potatoes, 1 diced onion, and 1 1/2 cups of salsa in a large pot. Add 2 beef bullion cubes and bring to a boil, then reduce to medium heat and stir for 10 minutes. Mix 1 1/2 pounds of ground beef, 1/3 cup of breadcrumbs and 1/3 cup of milk in a bowl, form into 1-inch meatballs, then drop into boiling broth. Reduce the heat to medium, cover the pot, and cook for 20 minutes or until meatballs are fully cooked. Garnish with cilantro.
To make the Blue Apron albondigas recipe, heat olive oil in a pot until hot. Add 1 diced carrot, 1/2 of a diced onion and 1 diced clove of garlic, then cook for two to four minutes. Stir in 6 ounces of tomato paste, 2 tablespoons of beef demi-glace, 1 tablespoon of dried oregano, 1/4 cup of quinoa and 4 cups of water. Bring to a boil, then reduce heat to low.
Make meatballs by combining 10 ounces of lean ground beef, 2 tablespoons of breadcrumbs, 1/2 of a diced onion and 1 minced clove of garlic. Add cilantro, mint, salt and pepper, and shape the mixture into meatballs the size of ping pong balls. Add the meatballs to the soup, bring to a boil, then reduce the heat and simmer until the meatballs are cooked. Stir in 1 bunch of kale, simmer until kale is wilted, and plate the dish, garnishing with the leftover cilantro and mint.