Sopa de Albóndigas

Steps

1. 1

   Combine the ground beef, minced onion, eggs, uncooked rice, breadcrumbs, chopped fresh mint, 2 tablespoons dried oregano, and favorite seasonings, including salt and pepper to taste. Mix until combined, then roll the mixture into meatballs.

2. 2

   Place the Roma tomatoes, whole onion, garlic, optional jalapeño, salt, cilantro, chicken bouillon, tomato bouillon, and 2 cups of the water in a blender. Blend until smooth.

3. 3

   Strain the blended sauce for a smoother broth.

4. 4

   Pour the strained sauce into a large pot. Add the remaining 4 cups water, bay leaves, cumin, 2 tablespoons dried oregano, bone broth, and chicken broth. Bring to a gentle simmer.

5. 5

   Add the carrots and potatoes to the simmering broth. Cook for 10 minutes.

   Start 10-minute timer
6. 6

   Add the meatballs to the pot and cover. Simmer for 10 minutes.

   Start 10-minute timer
7. 7

   Add the zucchini and celery. Continue simmering until the vegetables are tender and the meatballs are fully cooked, reaching an internal temperature of 160°F (71 °C) (71°C (160 °F)).

8. 8

   Adjust the seasonings to taste. Serve hot with warm tortillas and a squeeze of fresh lime.