One of my favorites is Albondigas - Mexican meatball soup.
If you like spicy, then this is the recipe for you, well, even if you don’t like spicy, you can just not use the chiles.
Here is my mom’s recipe (which I make once every month):
1 lb of ground pork
2 tomatoes - 2 if regular roma, or 2 small tomatoes.
2 chipotle in adobo (from a can) peppers
a slice of onion (about 1/4 of a medium sized onion)
knorr chicken flavored bouillon (2 cubes if in cubes, or 2-3 tbsp, depending on your taste)
2 tbsp of rice
3 small zucchinis cut in 4 think slices each
24 baby carrots
First, grab a big pot and begin to boil water. Almost fill the pot with water.
While boiling the water, blend the tomatoes with the onion, chipotles and 2 tbsps/cubes of knorr with half a cup of water. Make sure this isn’t too think or too watery.
Grab a deep bowl and mix the ground pork with the rice, egg, and a bit of the blended tomatoe sauce. I’d say about half a cup of it.
Once you have mixed the meat with the rice, egg and sauce, and once the water is boiling, begin to make about 1.5 inch balls with the meat - a little smaller than a golf ball. Every time you make one, put it in the boiling water. Once you’re done with the balls, reduce heat to medium and cook for 20 minutes.
Then you add the zucchini, carrots and rest of the sauce to the pot, and add about 2 more tbsp of rice. Leave it to boil until the carrots and zucchini are tender. Taste the broth to see if it’s salty enough for you, if not, add more chicken bouillon.
Once the zucchini is cooked and the carrots are tender, you’re done. Overall, iIt takes about 40 minutes to be ready to serve.
I add a bit of lime juice to my plate to give it a bit of more flavor. But some of you might not like it. Oh, and we eat this with flour tortillas.
Hope you like it!