#239

Growing up my mom used to make Albondigas Soup. I wasn't so fond of it then but now I decided to give it another try. I took this recipe and made a few changes according to what I had on hand.

Ingredients

•          1 1/2 pound ground beef
• 1 bunch cilantro
• 1 small onion, chopped
•           4 cloves, minced
•       1 bell pepper, chopped

• salt and ground black pepper to taste
• 4 (14.5 ounce) cans chicken broth or water and bullion 
• Baby carrots, cut in 1/2 
• Baby gold potatoes, cut in 1/2
  1 or 2 zucchinis, chopped
  El Pato tomato salsa sauce, 1/2 only
  Directions
  1. Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, garlic and bell pepper in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs.
  2. Spray dutch oven with olive oil spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes.
  3. Pour the chicken broth mix into same pot, and stir in the onion; add the carrots, zucchini, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro and tomato sauce; simmer for 30 minutes. Season to taste with salt and black pepper.