Albondigas Soup

 I don't make many meals by throwing a little of this and a little of that, but that is exactly how I cook this soup.  That being said, tonight it turned out especially yummy, so I'm going to write it down to share.

I begin by making my baked meatballs. You can make your own or use store-bought; it's your choice.

I used two pounds of ground beef

1 egg

2 cups of cooked rice

a generous amount of garlic pepper and herb seasoning

Mix together and form into meatballs

Place on a greased baking sheet

Bake at 350 degrees for 35 minutes

For the soup

I saute a cup of diced onions

1 T diced garlic

2 chopped celery stalks

and 2 sliced medium carrots

in about a Tablespoon of olive oil

Next I add in 8 cups of chicken broth

1 can of diced seasoned tomatoes

1 small mini can of V8 juice

1 peeled and diced russet potato

I added in half of a medium bell pepper sliced as well

For seasoning

1/2 tsp cumin

1/2 tsp oregano

1/2 tsp sea salt

1/2 tsp black pepper

Bring to boil, then reduce heat and let simmer until carrots and potatoes are soft

Add in meatballs (I made mine the day before and refrigerated them, so I heated them in the microwave before adding them into the soup)

Serve