Albondigas

This recipe is taken from my stepmoms cookbook Sharing the Table at Garland's Lodge. it is a wonderful and beautifully done book that I recommend to everyone.

This is Mexican meatball soup and so good.

Meatballs: these can be made 1 day ahead.
1pkg ground chicken ( you can use any ground meat you want)
3 cloves of garlic, minced (chopped super fine)
1/2C chopped cilantro
1-2 red jalapenos (can use green), minced
1 egg
10 saltine crackers or 1/2 cup cooked rice
3 each small diced green onions
1t salt
1/4t pepper
1t cumin

Combine the above together and then form about 2 meatballs with your hands, set aside.


Soup/broth:

1 med onion, diced
1C carrots, diced
1C celery, diced
1T italian seasoning
1T cumin
1 can diced tomatoes with liquid
2quarts chicken stock (can use veggie or beef stock)
1 zucchini sliced in half then thinly sliced
juice of 2 limes


In large soup pot, with 1T olive oil saute carrots, onions, celery and spices in the bottom of the pot until soft about 3-5 minutes. Then add tomatoes and stock.
Simmer for about 10 minutes.

In large skillet brown meatballs in 1T olive oil (optional bake meatballs in 350 degree oven for 20 minutes) set aside.

Add meatballs to simmering soup and continue to simmer for 20 minutes. Then add lime juice and zucchini and simmer for an additional 10-15 minutes.

Serve with sliced avocado or grated cheese. Great leftovers.