Easy Albondigas Soup (Mexican Meatball Soup)

By TLoya

Perfect weeknight meal!

Ingredients

• For the Soup:
• 8 cups of chicken, beef or vegetable stock
• 2 tbs of fresh cilantro; chopped
• 1/4 tsp of dried oregano (adj. to your taste)
• Dash of Chili Powder.
• Salt and Pepper to taste
• 2 Carrots; cut in rounds (about a 1/2 inch)
• 2 Mexican Squash; cut in rounds a little larger than the carrots
• 1 large Potato; cut into large cubes
• 1 Serrano or Jalapeno Chili; whole
• 2 tbs tomato paste
• 1 14.5 oz can of Mexican style diced Tomatoes
• 1/2 cup of onion chunks
• For the Meatballs:
• 1 lb. very lean ground beef
• 2 tbs. of fresh cilantro; chopped
• 1/2 med. onion chopped fine
• 1/3 cup of uncooked long-grain or jasmine white rice
• 1 tsp pepper
• 1 tsp salt
• 1 egg
• You can use regular Zucchini squash instead of the Mexican squash... but it will not have as firm of texture as will the Mexican squash.

Preparation

Step 1

Soup:

Combine all the soup ingredients listed above (except the squash)in a large pot and heat to a boil.
While you're waiting for the soup to boil make the meatballs.

Meatballs:
Combine all the meatball ingredients listed above; in a bowl. Get your hands damp/wet and mix well by hand.

Once your soup has started boiling; form your meatballs into 1 inch balls and drop them into the soup. Lastly; add in the Mexican Squash. Cook until the meatballs and squash are cooked; about 20 minutes.

Taste test, then adjust seasonings to your taste.
Serve in large bowls accompanied with tortillas of your choice.