Sopa De Albondigas (Meatball Soup)

Albondigas (Meatballs):
1 lb ground chicken, turkey, pork or beef
1/4 cup finely diced white onions
2 tablespoons bread crumbs
2 tablespoons raw white rice
1 tablespoon fresh cilantro or 1 teaspoon dried
1 teaspoon fresh mint or 1 teaspoon dried
1/8 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
2 tablespoons tomato paste

Caldo (Broth):
1/2 cup diced onion
2 fresh jalapenos (seeds and stems removed) or 1 can jalapenos, finely diced
3 garlic cloves, minced
2 14.5 oz cans of diced tomatoes
1/8 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
6 cups chicken or beef stock or a mix of both
2 carrots, diced (about 1 cup)
2 yellow potatoes, diced (about 2 cups)
1 zucchini, diced (about 1 cup)

Mix all the albondigas ingredients in a large bowl. Form small 1-inch meatballs by using a spoon or cookie scoop to measure. The mixture will be sticky, so wet your hands before making the albondigas. Set aside on a sheet pan and begin making the broth.

Place a large pot or large dutch oven, over medium heat, add two tablespoons of olive oil. Add the diced onion and jalapeños nos to the pot, cooking them until soft, about 2-3 minutes. Add the minced garlic and sauté for 30 seconds. Add in the cans of diced tomatoes and baking soda. Let cook for two minutes. Add the stock, and bring to a boil. Slowly add in your meatballs, keeping the broth at a constant boil. Once all the meatballs are in the pot, add the carrots, potatoes, and zucchinI. Lower heat to medium-low and bring broth to a simmer. Cover the pot and let cook for 25 minutes on low. After 25 minutes, check that the temperature of the meatballs, simply insert a meat thermometer into the middle of the meatball and ensure it has cooked to at least 165˚F.

Serve with a of side of tortillas de maíz (corn tortillas), slathered in butter and sprinkled with salt and of course you will need a few lime wedges.