Combine ground beef, rice, garlic, parsley, mint, paprika, salt and pepper. Add beaten egg and stir by hand until just combined.
Form balls from the mixture and place on a plate.
Heat oil in a pot and add onions. Cook until softened. Add crushed tomatoes and soup into the pot and bring to a boil. Add vegetables and cook for 8 more minutes.
Carefully drop meatballs into the pot and cook for 15 minutes. Season with salt and pepper if needed and serve with lime wedges.
Video
Notes
TO STORE: Once albondigas cool, transfer them into an airtight container and store the soup in the fridge for up to 5 days.TO FREEZE: You can freeze albondigas soup for up to 6 months. I recommend removing the potatoes from the soup before freezing it. The potatoes may become grainy and mushy when you thaw the soup.TO REHEAT: Reheat albondigas soup on the stovetop on medium-low heat or in the microwave at 30-second intervals.