Albondigas Soup

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A little olive oil for the bottom of a stock pot
1/2 of a white onion, diced
2 carrots peeled, cut in chips
2 russet potatoes, diced
4-14 ounce cans beef broth plus 2 cans of water
1 large can of peeled tomato, rough chopped juice and all
2 zucchini, diced

FOR THE MEATBALLS
1/2 cup cooked white rice
1/2 lb ground beef
1/2 lb ground pork
1/2 tsp garlic powder
1/4 tsp cumin and ground oregano
1/8 tsp pepper
1 bunch of cilantro, chopped
Mix all together and roll in to balls. I used about a Tbsp or so of meat for each meatball (about 30 meatballs)

Place oil in bottom of stock pot and cook onion until soft. Add broth, water, potato, carrots and tomato. Bring to a boil and reduce to low place lid on and let simmer about an hour and a half. Add meatballs and zucchini and continue to let simmer about an hour and half more.
ENJOY

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