Sopa de Albondigas (Meatballs Soup)

Growing up this was one the most popular week meals for dinner. I grow up in the countryside 2200 meters above sea level, so you can imagine how popular this soup was on those cold nights.
​The original version, as my mom and grandma use to make it, has a lot more meat, but I like to incorporate more veggies and reduce the meat to the minimum possible to keep the original flavor without lots of meat.

This soup is easy and perfect for a weeknight meal.

​Sopa de Albondigas
Serving size: 4 

Ingredients: 
For the meatballs
1/2 pound ground pork meat (can substitute for ground beef)
2 tbsp finely chopped onion
2 tbsp finely chopped red peper
2 tbsp chopped cilantro
1/2 tsp dry thyme
1/4 stp ground pepper
1/4 stp salt

For the soup
1/4 cup chopped onion
1/4 cup chopped red pepper
1/2 cup corn (from a can or use fresh corn)
1 celery stick 
1 medium size carrot
1 medium size zucchini
1 big potato
1 chayote
1 tsp salt
1 tsp garlic
1 tsp ground pepper
1 tsp oregano
2 cups chicken stock
4 cups water

For the meatballs: mix all the ingredients together and using your hands, make small meatballs. You should be able to make 8 meatballs. 

For the soup: chopped all the vegetables in sticks or square shape. Add all the ingredients to a heavy pot, cover and cook over medium high for 15 minutes.  Add the meatballs and cook over medium for 20 more minutes.