Albondigas Soup (Meatball Soup)

Make the meatballs first: Combine everything and mix thoroughly.


1 lb ground beef (or you could use half lb ground beef/half lb sausage
1/2 cup cooked rice
1 egg - beaten
1/4 cup or 1/2 cup onion - minced
2 garlic cloves - minced
1/4 cup cilantro - chopped
1 teaspoon ground cumin


6 cups beef & chicken broth -I use 3 cups each
2 cloves of garlic
1 onion - chopped
6 stalks celery - chopped
3 carrots - sliced
2 (16 ounce) can stewed tomatoes
1/2 teaspoon ground cumin
1/2 cup cilantro
2 small zucchini - sliced
2 small yellow squash
green, red and yellow bell pepper (I use half of each add them last)

In a large pot: saute, garlic, onion, celery, carrots add cumin, oregano and cilantro
pour in beef & chicken broth, bring to broil, and reduce heat and simmer for 15 minutes
Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly)
Return to simmer and cook another 10 minutes.
Add zucchini/yellow squash: any vegetables that you want I use sliced cabbage, spinach green beans and cook 15 minutes.
salt and pepper, to taste.

serve over cooked rice, or by itself with tortilla's