Albondigas Soup

Ingredients

• 1 tablespoon olive oil
• 1 large onion (finely chopped)
• 1 medium carrot (diced)
• 3 ribs celery (thinly sliced)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 28-ounce can diced tomatoes with juice
• 6 cups water (see recipe note #1)
• 4 medium zucchini (diced small)
• 1/2 teaspoon fine sea salt (or more)
• 1/4 teaspoon freshly ground black pepper (or more)
• 2 eggs
• 1 teaspoon ground cumin
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1/2 cup cooked rice (I used brown basmati)
• 1/3 cup chopped cilantro
• 3/4 pound lean ground beef
• 1/2 pound uncooked chorizo sausage (casings removed)

Instructions

1. 1

   In a soup pot, heat olive oil over medium heat until hot. Add onion, carrot and celery; cook and stir until onion is translucent. Add cumin, oregano, tomatoes, and water. Bring to boil.

2. 2

   Meanwhile, make the meatballs. Crack eggs into a medium bowl and add cumin, salt and pepper; combine with a fork or whisk. Stir in rice and cilantro. Add ground beef and chorizo; mix with your hands until combined.

3. 3

   Scoop out heaping tablespoons of the meatball mixture onto a non-stick or parchment lined baking sheet - into ragged little mounds that are close to the same size. Gently pick up one mound and roll it into a ball. Repeat with remaining mounds.

4. 4

   While the soup boils, add meatballs steadily, one by one. (See recipe note #2) Once you've added all of the meatballs, wait 1 minute for meatballs to 'set,' then gently stir. Add zucchini and stir gently; keep at a high simmer for 8-10 minutes, until the zucchini is tender and meatballs are cooked through.

5. 5

   Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Add more salt and pepper to taste. Serve.