Albondigas (Mexican Meatball Soup)

Decided to make this soup for one of our friends because he said that growing up, this was his absolute favorite and he was having a problem getting the broth to taste just right.  I haven't actually had it before, so I didn't have much to go on.  I think I may have had it one time a long time ago, but anyway.....I didn't know what I was doing. Lol.  When this soup was done, I could NOT believe how amazing it tasted.  It has so many layers of flavor and just the right amount of spiciness. 

Albondigas (Mexican Meatball Soup)

For the Meatballs:

12 oz chorizo (the loose sausage that you can find by all the sausages in the grocery store)

1 lb ground beef

2 tbsp finely diced onion

2 eggs

1 1/2 Tbsp chopped cilantro

1/2 Tbsp chopped fresh mint

1/2cup panko bread crumbs

1 cup cooked white rice

For the Soup:

4 large carrots cut into bite sized pieces or 2 cups baby carrots

3 chayote (Mexican squash) peeled and cut into bite sized pieces

1.5 lb bag fingerling potatoes
3 stalks celery, sliced

2-49oz cans chicken broth (The Swanson giant cans)

3 cups beef broth
1 can diced tomatoes
1/2 white onion, diced finely
3 cloves garlic, minced

2 jalapeños , cut in half and seeded

This is what a chayote squash looks like.

Mix all the ingredients for the meatballs, but don't overmix or they will be tough.  Just make sure everything is equally distributed. Form into 1-inch meatballs. Bake for 15 minutes in a 400 degree oven. (The first time I made this, I dropped the raw meatballs into the soup and let them boil to cook. I've now realized that baking them helps them stay together better. You can do it whichever way you prefer.)

The Meatballs...yum!

In a largepot, add chicken broth, beef broth, chayote, carrots, potatoes and jalapeno. Bring to a simmer. Add the meatballs and continue to simmer for at least an hour. I let it cook for a few hours on low heat.  

Serve and enjoy!