There used to be a really good hole in the wall Mexican restaurant close to my hometown that made the most mouth watering albondigas. It was my first experience with this Mexican vegetable and meatball soup. Comfort in a bowl is what I call it. Give it a try.
For the meatballs:
1 lb ground meat (I used beef, but you can use turkey or pork as well)
1 egg, well-beaten
¼ cup finely chopped flat-leaf parsley
3 garlic cloves, diced
1 tsp chili powder
1 tsp dried oregano
½ tsp sea salt
For the soup:
32 oz. chicken broth
2 oz. tomato sauce
1 yellow onion, finely chopped
2 carrots, peeled and chopped
1 stalk celery, chopped
1 zucchini, chopped
fresh chopped parsley for garnish
Preheat oven to 375°F and line a baking sheet with parchment paper.
Place all the meatball ingredients in a large mixing bowl and mix together.
Roll the meat mixture into meatballs and place them on the baking sheet. Then place in the oven for 22 minutes, or until cooked through.
While the meatballs are baking, pour the broth into a stock pot and heat it up. Add the tomato sauce and vegetables, and simmer for 15 minutes.
When the meatballs are done, toss them into the soup and give everything a stir.
Serve into bowls and garnish with the fresh parsley.
This soup will make four delicious bowls.