Albondigos Soup

Ingredients for meat balls

1 lb. ground beef
3/4 lb. of ground pork or sausage
1 tsp. salt
1/3 cup of uncooked rice
1 tsp. chili powder
1/2 tsp. cumin
1 beaten egg
1/2 tsp. ground pepper
1 clove minced garlic

Ingredients for soup

8 cups of beef (or chicken) broth (8 14oz. cans of beef/chicken broth)
1 can (16 oz.) tomato sauce
1 chopped onion
1/2 small chopped bell pepper (optional)
2 stalks chopped celery
3 sliced carrots
1/4 head of sliced cabbage
1 sliced zucchini
1 TBLS. chili powder
1 TBLS. olive oil
1 tsp. ground cumin
1/2 tsp. oregano
1/2 tsp. ground black pepper
crushed red pepper flakes (to taste)

Directions for meat balls

Mix ground beef, ground pork or sausage, rice, salt, pepper, cumin, minced garlic, and beaten egg in mixing bowl.
Shape into medium (about 1 inch) balls and set aside.

Directions for soup

In a large sauce pan heat olive oil, garlic, and onion and cook until tender.
Stir in beef broth, tomato sauce, bell pepper, carrots, celery, chili powder, ground cumin, ground black pepper, crushed red pepper flakes, and oregano.
Bring to boil.
Reduce heat, cover pan, and simmer for 20 minutes.
Increase heat to a boil. Then drop in meat balls a few at a time. Wait until meat balls rise to surface before adding more meat balls.
Continue to add remaining meat balls.
After all meat balls have risen to the surface, add cabbage and zucchini, reduce heat to simmer, and cook uncovered until tender.
Notes:
1. 8 cups of water with 8 bouillon cubes can substituted for the beef broth.
2. Before serving, add chopped cilantro if desired
3. This recipe makes a large amount. For smaller servings cut recipe in half.

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