Italian meatball soup is good, but Mexican meatball soup, i.e. albondigas is awesome! Here’s our family recipe. This serves 8 people, feel free to cut it in half if you want to make less.

Ingredients

Meatballs

• 3 lb ground beef
• 4 eggs
• 1/2 c white rice
• 1/4 c cilantro, chopped
• 2t salt
• 4 cloves garlic, minced
• 1/2 onion, diced
• 1 T oregano
• 1 t garlic powder

Veggies

• 28  oz crushed tomatoes
• 1/2  medium onion, chopped
• 2 cloves garlic, minced
• 6 large carrots, peeled and cut in 1 inch batons (wedges)
• 6 medium potatoes, peeled and cut in similar batons

Broth

• 4 qt chicken broth (you can make your own using this recipe)
• 2 T chicken bouillon
• 3 whole chipotle peppers (canned)

Instructions

1. Mix the meatball ingredients and make meatballs
   1. Paint the meatballs with sauce from the chipotle peppers
2. In the soup pot, sauté the chopped onions in some olive oil until partially translucent
   1. Add the minced garlic and sauté for 30 seconds
   2. Add the crushed tomatoes and sauté for 5 minutes, stirring constantly
3. Add the broth, bouillon, and chipotle peppers and bring to a boil
4. Add the meatballs and boil gently for 15 minutes
5. Add the veggies and boil gently for 15 minutes
6. Serve with a lime wedge