What You Need:
4 quarts of stock
2 lbs of Ground Beef
½ White Onion
1 piece of White Bread
1 Tbsp of Oil
Milk
(to soak white bread)
5 Carrots
3 Potatoes
4 Zucchinis
2-3 Corn on the cobs
(depending on how many
people you are serving)
Mint
Cilantro
1 Regular size can of
Tomato Sauce
What You Do:
Albondigas (small meatball) Prep
Get ground beef and add salt and pepper.
Cut white onion into very small and fine pieces and add to ground beef.
Cut mint into very small and fine pieces and add to ground beef.
Add 1 piece of white bread that has been soaked in a little bit of milk
to ground beef.
Mix all very well and set aside.
Broth and Vegetable Prep
In a large pot add oil.
Chop carrots and potatoes into small squares and add to warm pot with oil.
Add Tomato Sauce and mix well.
Add stock and stir well.
Cut corn in half and add to soup.
Cut cilantro into very small and fine pieces and add to soup.
Put on medium to low heat.
Adding Albondigas to Soup Mixture
While the soup is cooking on medium to low heat you will begin adding in the Albondigas (small meatballs). Take a little bit of the set aside ground beef mixture and one by one start making small meatballs and adding them to the soup. It doesn’t take long for them to cook all the way. Cut zucchini into same small size you did for the carrots and potatoes and add to soup.
Once you see them fully cooked, taste the soup for salt and if it needs more, add some and you should be all set!
Serve with lime and hot sauce, preferably Valentina!
Enjoy!
