Featured Recipe
Albondigas - Meatball Soup
Fill a large soup pot (8 quarts) about 3/4 full of water and turn the heat high. In a large bowl, mix tog the ingredients for the meatballs. Form into 2 - 3 inch balls and add to water as you form them. Add onion, season salt, and garlic powder to water. Bring to a boil. If any grease or foam forms around the edges of the pot, skim it off. Turn the heat down to med-low and cook for 1 - 1 1/2 hours. Add cabbage, carrots, and zucchini and cook about 45 minutes or until veggies are almost done. Add potatoes and cook until done. If you dislike clear soup, add a small can of tomato sauce to the pot to give it some color. Note: sometimes the meatballs will be pink inside, but don't worry, they are done. Serve in a bowl with a little fresh cilantro and lemon juice.
