Albondigas – Mexican Meatball Soup

This is a very simple soup to make with lots of flavor and a medium amount of heat due to the green chiles.  If you prefer a milder version, substitute with regular diced tomatoes.  Conversely, if you prefer a hotter version, add a diced jalapeno.  Also, this is a gluten-free recipe because the meatballs do not have bread crumbs. 

Ingredients

• 6 c water
• 5 carrots, sliced
• 2 potatoes, diced
• 1 onion, diced
• 1 can (14.5 oz.) diced tomatoes with green chiles
• 2 t better than bouillon beef flavor
• 1 pound ground beef
• ½ t paprika
• ½ t garlic powder
• ½ t onion powder
• ½ t cumin
• Pinch of salt
• Pinch of pepper
• Bunch of cilantro, chopped

In a large stock pot, combine water, carrots, potatoes, onion, tomatoes with green chiles, better than bouillon, and half of the cilantro.  Bring to a boil.

To make the meatballs, combine ground beef, paprika, garlic, onion, cumin, salt, pepper, and the other half of cilantro.  Form into 1-inch balls and drop into the boiling soup.  Reduce heat to a simmer.  Cook until the meatballs are no longer p ink and vegetables are tender.