Albondigas Soup

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

Really good! I added a little chiles adobo powder and red pepper flakes for spice and flavor. I also cooked the carrots and potatoes for 20 minutes before adding the meatballs because they seemed like they needed longer to soften. Finally, I broiled the meatballs to sear them before adding them to the broth.

Added celery - didn't really need it or improve the taste. Added 1/4 head of cabbage which was perfect. Added some chili flakes and used Rotel tomatoes since we like it spicier. Topped with crema and lime.

It was very tasty! The only change is I used Yukon golds instead of russets. I served it with lime wedges and corn tortillas with butter.