This was a great soup although my wife, who is a 3rd generation Mexican-American, made a few changes per her Abuela's recipe.
1. She made the meatballs 1.5 inches in diameter. She said the smaller meatballs reminded her of something out of a can of Chef Boyardee.
2. She browned the meatballs well and set them to the side.
3. She slow simmered all the veggies for a couple of hours.
And her changes made a world of difference. We had no leftovers
