Recipe for the Mexican Meatball soup (Albondigas): This was super easy to make and it didn’t take long! The recipe is from a Williams-Sonoma soup cookbook I have.

Ingredients:

• Zucchini (courgettes) - 2, coarsely chopped
• Celery - 3 stalks, coarsely chopped
• Beef broth - 2.5 cups
• Whole plum (Roma) tomatoes - 1 can (14.5 oz), coarsely chopped, with juice
• Tomato paste - 2 tablespoons
• Yellow onion - 1, chopped
• Fresh oregano - 4.5 teaspoons, minced
• Chili powder - 1 teaspoon
• Salt and freshly ground pepper
• Ground (minced) beef - 1 pound*
• Egg - 1, lightly beaten
• Fresh breadcrumbs - 1/4 cup

* Someone on Twitter suggested using 1/2 pound of ground beef and 1/2 pound ground pork: I did, and it was wonderful!

1. Make the soup base: In a large saucepan over medium heat, combine zucchini, celery, broth, tomatoes and juice, tomato paste, all but 2 tablespoons of the onion, 1/2 teaspoon of the oregano, chili powder, and 1 cup of water. Bring to a boil, reduce heat to low, and simmer, uncovered, until the vegetables are soft and the flavors are blended, about 30 minutes. Season to taste with salt.
2. Prepare the meatballs: Meanwhile, in a bowl, combine the ground beef (and pork, if you choose to use it), egg, breadcrumbs, remaining onion and oregano, 1.5 teaspoons of salt, and 1 teaspoon of pepper. Mix gently with your hands, then shape into balls about 1 inch in diameter. Set aside.
3. Finish the soup: When the soup base is ready, using a large spoon, gently slide the meatballs into the simmering broth. Cook until opaque throughout, 7-9 minutes. Ladle the soup into individual bowls and serve.