Albondigas Soup


Meatball Ingredients:
1 lb lean ground beef
1 egg ( beaten )
1 garlic clove minced
1/2 cup rice
1/4 cup cilantro chopped
1/4 cup mint chopped
1/2 tsp salt
1/4 tsp pepper
1tsp ground cumin
6 cups chicken broth
1/2 cup onion chopped
3 stocks celery chopped
1 container traditional medium El Sol Salsa
1/2 tsp ground cumin
1 tsp oregano
3/4 chopped cilantro ( save 1/4 for garnish )
1 large zucchini sliced
3 carrots sliced salt & pepper to taste


Make the meatballs 1st, combine everything. Form the meatballs. Set aside. Combine chicken broth, onion, celery, carrots, salsa, cumin, oregano and cilantro leaves in a large pot. Bring to boil, and reduce heat and simmer for 10 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 15 minutes Add zucchini and cook 10 minutes. Season with salt and pepper, to taste Garnish with cilantro