Albondingas Soup

Albondigas Soup (Mexican meatball soup for 4-6)

MEATBALLS

1 slice day-old country bread, cubed (you may also use sourdough bread)

1 pound lean ground beef

1/2 teaspoon Mexican dried oregano

1/2 cup finely chopped cilantro (leaves only)

1/2 cup finely chopped mint

1/2 teaspoon Lea & Perrins Worchestershire sauce

1 clove garlic, peeled and finely diced

1 egg beaten

Kosher salt

Pepper

In a small bowl pour some water over the bread to moisten.

Place all of the next 9 ingredients together in a large bowl. Once the bread has softened, squeeze out the excess water and add to the meat mixture. Mix well all of the ingredients with your hands and form into a golf-size meatballs and set aside. 

4 1/2 quarts water

Bring a large pot of water to a boil over high heat. Lower the flame to a slow simmer and drop the meatballs one at a time very carefully. (You don’t want the meatballs to fall apart if you cook them at a higher flame. Also the broth will taste richer and fuller.)
 

VEGETABLES FOR SOUP:

1 large onion, roughly chopped

1 large ripe tomato, roughly chopped

1 green bell pepper, roughly chopped

1 teaspoon white vinegar (Heinz)

1/2 teaspoon Mexican oregano

Kosher salt

Pepper

1 clove garlic, smashed

2 tablespoons olive oil
 

While the meatballs are simmering, chop all the vegetables, sprinkle vinegar over the vegetables. Add the oregano crushing it with your fingers, and salt and pepper.

Heat the olive oil in a medium skillet, toss the garlic in the oil and sauté until somewhat soft about 3 minutes; transfer all ingredients to the soup pot along with a bunch of cilantro and mint. Adjust seasoning. Continue simmering for about 2 hours. 
 

After 2 hours, add half pound of sliced green beans, 1 or 2 chopped celery, 1 or 2 chopped carrots, 1 or 2 zucchini cut in chunks, 1 medium potato diced or chopped, and/or any other vegetables you like. Adjust seasoning. 
 

Continue cooking for another 20 minutes or until all vegetables are cooked. 

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