Albondigas Soup (Mexican Meatball Soup)

 Ingredients 

Meatballs:

1 lb ground beef (uncooked)

1/2 cup uncooked white rice

1/4 cup fresh finely chopped mint leaves

1 egg

Salt

Pepper

Garlic Powder

Oregano

Sauce:

1 can of roasted diced tomatoes

1/2 cup tomato sauce ( 8 oz can)

1/4 of finely chopped white onion

1 garlic clove

4 cups of water

1 (32 oz) of either vegetable broth low sodium or chicken bone broth

Veggies:

3 gold potatoes (not russett) peeled and cut into 1" pieces

2 handfuls of chopped carrots 

1 Zucchini

1 large handful of fresh spinach leaves

Directions:

Make meatballs.    Put all ingredients for meatballs in a bowl and mix with hands until mixed well.

Create the meatballs.  Use a 1/4 cup to make sure they are the same size or make them smaller.  Then pack them TIGHT in the palm of your hand to help them stay together while cooking.

Next, in a large stock pot (this should be a large pot that will hold approximately 20 cups of fluid)

Add all of the sauce ingredients over medium/high heat.  As soon as the liquid gets hot, gently spoon in the meatballs.  Cover and cook meatballs in the liquid for 20 minutes. 

*be careful to NOT stir and break up the meatballs.

Now add in the chopped potatoes and carrots and cook for an additional 10 minutes.

Next, add in the zucchini and spinach and another 1/4 cup of finely chopped mint leaves or cilantro.  Cook for another 10 minutes.  Add salt and pepper to taste. 

ENJOY!