Albondiga Soup (Meatball Soup)

This is such a delicious soup and perfect on a cold day!

ALBONDIGA SOUP

I don't really measure but I'll do my best.

Slice carrot (I used 4) into rounds
2 potatoes (with skins) chopped into bite size pieces
3 Mexican Zuchinni or Squash cut into quarter pieces
1/2 medium onion - 1/2 chopped and 1/2 sliced into thin strips
1 bunch of cilantro chopped fine
Salt
Pepper
2 lbs. ground beef
1/2 cup uncooked rice
2 cans Vegetable or chicken stock
1 small can tomato paste

First I put about 1 TBS. oil in a large stockpot and cook the chopped onion until it's soft and translucent about 5 minutes. Take out of oil and mix with ground beef, 1/2 chopped cilantro, uncooked rice, salt and pepper (again, I don't measure so I'd guess about 1 tsp. salt and maybe 1/2 tsp. pepper.) Mix it all together and form meatballs.

Then I like to drain the excess oil from the pot and add the carrots, potato, sliced onion, tomato paste and stock plus 4 cans water into the pot. Bring to a boil then add the zuchinni and uncooked meatballs into the pot and cook for about 30-45 minutes until the balls are cooked. There should be enough liquid to cover the meatballs.  When done serve into bowls and garnish with remaining cilantro.

Make sure you buy the less fat ground beef so there's not alot of grease cooked into the soup. The recipe above made about 10-12 servings.   Really easy and it only took about an hour start to finish.