ALBONDIGAS (VEGETABLE AND MEATBALL) SOUP

Albondigas (vegetable and meatball) Soup image

Provided by Celeste Drake

Time 3h

Number Of Ingredients 20

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4 large onions, diced
4 large carrots diced
4 large stalks of celery, diced
2 large anaheim chilies
1 large can of whole stewed tomatoes or 2 medium cans of mexican style stewed diced tomatoes
6 medium potatoes, medium sized dice
2 medium zucchini, diced
1 pkg frozen corn (small bag)
1/2 lb fresh green beans, cut in half
1 large can tomato sauce
1 small can of el pato spicy tomato sauce
2 Tbsp knorr chicken bouillon, or 4 chicken bouillon cubes *
2 tsp black pepper *
2 tsp oregano, dried *
4 clove garlic, minced *
water to fill pot
MEATBALLS
3 lb ground beef
1 pkg hi-ho or ritz crackers (1 sleeve not whole box)(crushed up)
3 large eggs

Steps:

1. Mix ground beef, crackers, eggs and about 1/3 of the small can of the El Pato spicy tomato sauce together in a large bowl. Cover and put in refrigerator.
2. chop all veggies to have them ready when they need to go in to pot
3. in a very large pot, put enough vegetable or olive oil to cover the bottom and sauté the onions, carrots, celery and Anaheim chilies until translucent.
4. add stewed tomatoes and seasonings(marked with the *)
5. add tomato sauce and remainder of El Pato spicy tomato sauce.
6. add the rest of the veggies and then fill pot with water to cover everything. ( but remember u need enough room for your meatballs)
7. bring to boil and let simmer for about an hour or until potatoes and carrots are cooked through.
8. take meatball mix and pinch off about golf ball sized portions and drop into soup ( no need to roll meat...just pinch and drop)...do very minimal stirring after this step to avoid breaking up meatballs.
9. bring to boil again and let cook until meatballs are done through.
10. serve with tortillas and your favorite toppings... shredded cheese, sour cream, fresh cilantro and salsa go very well.