Albondigas Soup (Mexican Meatball Soup)

Step 1

Start by making the meatballs. Place the ground beef in a large bowl, then add all the rest of the ingredients. Mix well, then use a scoop to form the meatballs. Place them on a try as you make them, then keep them in the refrigerator while you make the soup.

Step 2

Heat the olive oil in a large stock pot or Dutch oven and saute the onion, carrot and celery for 8-10 minutes over medium heat until softened.

Step 3

Add the garlic and continue to cook for another minute.

Step 4

Next, add the potatoes, zucchini, green beans, tomato sauce, oregano and beef broth. Bring to a boil, then reduce to a simmer and add the meatballs to the soup.

Step 5

Place a lid on the pot and cook for 20 minutes on medium heat.

Step 6

Stir in the fresh cilantro (coriander), season to taste and serve hot.