FOR THE ALBONDIGAS (MEATBALLS)
1 lbs ground turkey (alternatively you can take ground beef)
1 small shallot (alternatively 1/4 onion)
2 garlic gloves
salt & pepper
1 tsp dried oregano
12 saltine crackers
FOR THE SOUP
2 celery stalks
1 big potato (I used Yukon gold)
salt & pepper to taste
3 corn ears
2 cups broccoli florets
2 tbsp chicken bouillon
8 cups water
7 oz tomato sauce (1 can Hunts tomato sauce)
FOR GARNISHING THE FINISHED SOUP:
2 lemons – quartered
1 cup cilantro – chopped
Tapatio Sauce (Hot Sauce)
1. Add saltine crackers to a small ziplock bag, and smash them until they resemble a course meal.
2. Prepare the Meatballs: Add ground meat to a medium sized bowl. Season with salt, pepper, and oregano. Crack in the egg. Finely dice / mince the shallot and the garlic gloves. Add them to the meat. Using your hands, mix everything good together, then add your smashed saltine crackers and mix until combined. Set aside.
3. Peel and wash vegetables. Cut the carrots, cellery, chayote, and zuccini into 1 inch, and the potato into about 1 1/2 inch pieces. ( bite sized pieces). Cut the broccoli into florets, and cut and half the corn.
4. Using a 6 quart pot on medium heat, add about 2 tablespoons of olive oil. Form your meatballs into 1 to 1 1/4 inch balls, then add them slowly to the heated pot. Let the meatballs brown for a few minutes. Then carefully turn them over to brown on all sides. Take them out of the pan, and put them in a bowl to set aside. (They don’t need to be fully cooked as we will add them later back to the soup).
5. To the pot we will now add the carrots, and the cellery. Slowly add about 2 cups of the water, and stir with a wooden spoon to deglaze the pot. (I use hot water).
6. Now add the potatoes, chayote, and the corn pieces to the pot. Season with chicken boullion, then slowly add the rest of the hot water. You can add now the tomato sauce to the pot. Give it a quick stir, then close the pot with the lid. Let soup simmer for about 15 minutes.
7. About 15 minutes in, remove the lid and add the zuccini, broccoli, and the meatballs. Continue to cook another 5 minutes. We don’t want the broccoli and the zuccini to be mushi.
The soup is done now. Laddle soup into bowls. In Mexico you garnish the soup with a squeeze of fresh lemon juice, and add fresh copped cilantro. A couple drops of Tapatio, if you like. Serve the soup with corn tortillas, or quesadillas.