Recipe

Albondigas Soup Recipe

	Dianartimus / All my dishes 7 months, 4 weeks ago Richly flavorful soup that has some zing to it but won't give you an upset tummy. You can make it hotter, but taste it my way first, I guarantee you will love it! Prep:30m Cook:60m Servings:8	Dianartimus
	mexican meatball soup

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Ingredients

4 lbs Lean ground beef

2 cups wheat germ

8 T extra virgin olive oil

1 t seasoned salt

3 t oregano

2 t dried parsley

2 t marjoram

1 t pureed garlic

6-8 carrots peeled and sliced

4-6 stalks of celery, cleaned and sliced

8 zucchini, washed and sliced

6 medium potatoes, peeled and cubed in bite sized pieces

2 cups of La Victoria or Ortega mild salsa

Seasoned salt to taste for broth

Directions

In a food processor mix the meat, wheat germ, olive oil and spices together till well mixed and blended. Fill a large 8 quart pot about half full of water and bring to a boil. I use a cookie scoop to make the meatballs and scoop the meat out of the food processor bowl and drop them directly into the pot of boiling water, that way the meat balls are perfectly round and the perfect size too. My Abuela did it by hand and it took forever. When you are done making all the meatballs, bring the temp to low and simmer the meatballs for about 15 to 20 minutes. Now you can go to the soup stage.

Add the salsa to the boiling meatballs. Check the water level which should be a nice rich broth by now, add the carrots, celery and potatoes. Make sure all the veggies are covered by enough broth, add water if necessary. Cook another 20 minutes or so till the carrots and potatoes are tender, add the zucchini and cook another 5-10 minutes because zucchini cook fast. Add more Lawry's seasoned salt to taste, stir well to make sure the salt mixed in good, do another taste test for flavor and to see if you added enough salt, but don't add too much, better to keep adding a little than too much. Serve with either warm corn tortillas or my wonderful cheese toast. That will be next!

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