Albondigas for Days and Days!

When I make a big pot of Albondigas (Mexican Meatball Soup) it lasts for days and days! It also freezes well in an air tight container for future eating. This is a family favorite! Enjoy!

Albondigas

1 Tbls Olive Oil

1 Lrg Onion, chopped

1 Lrg Bell Pepper, chopped

4 Cloves Garlic, minced

2 tsp dried Oregano

1 Tbls Mexican Chili Powder

½ tsp Cumin

1 tsp Red Pepper Flakes

3-4 Spears Celery, chopped (approx. 1½ cups)

3-4 Carrots, peeled & sliced (approx. 1½ cups)

3 lrg Russet Potatoes, peeled & cubed (approx. 2 cups)

1 zucchini, cubed

2 32oz cartons/cans Beef Stock

6 cups water (1½ Qrts)

2 tsp Beef Bouillon powder (or 1 lrg cube, mashed)

1 6oz can Tomato Paste

1 14½ oz can Diced Tomatoes

Juice of 2 large Lemons (Approx. ¼ cup)

1 tsp Sugar

1 tsp Salt

¼ tsp Black Pepper

Meatball Mixture:

1½ lbs of Lean Ground Beef

½ bunch (1/2 cup) fresh Cilantro, minced

2 lrg. Eggs, beaten

½ tsp Garlic Powder (may substitute 2 cloves minced garlic)

½ tsp Onion Powder (may substitute ¼ cup grated onion)

1 tsp Salt

¼ tsp Pepper

Directions:

In a large soup pot or Dutch oven, sauté onion, bell peppers, garlic and spices in olive oil until slightly tender. Add chopped vegetables except potatoes and zucchini. Add beef stock, water, bouillon, tomato paste, diced tomatoes, lemon juice, sugar, salt and pepper.

Bring to a boil. Place the meat mixture into a large bowl and mix together with hands. Form into approx. 1 ½ inch meatballs. Drop them a few at a time into the boiling soup. Add the cubed potatoes and zucchini. Adjust the soup temperature to a steady simmer and cover loosely with a lid. Simmer for about 30 minutes or until potatoes are tender. Adjust seasoning to your taste by adding salt if needed of Tabasco/ hot sauce if desired. Makes approximately 8-10 servings.