Ortez Family Albondigas Soup
This is the family go to recipe during flu season!


3 lg. onions sliced in rings (brown, white or yellow)
1 red pepper chopped
1 yellow (summer) squash chopped
4-5 cloves garlic chopped
3 stalks celery chopped
2 fresh tomatoes chopped
4 carrots chopped/cubed
3 red potatoes cubed
1tbs. Kitchen Bouquet
1 bunch chopped fresh cilantro
Chicken Broth (enough to fill half the pot)

2 lb. ground round
3/4 c. Masa Harina
4-5 cloves garlic minced
1 bunch fresh mint minced (mini chop with garlic or pushed thru garlic press with cloves of garlic) no stems
salt and pepper
1/2 tsp. dried oregano
3/4 c. water


In lg. soup pot soften onions and celery in a little bacon fat or oil. Add the rest of the vegetables except cilantro and cover with chicken stock to half way up the pot. Add Kitchen bouquet and bring to a simmer.
Prepare meatballs:
Mince the 4-5 cloves garlic with fresh mint in a mini chop and add to ground meat along with salt, pepper, oregano and Masa Harina add 3/4 cup water and mix together. Gently form into meatballs with wet hands, don't compact. Drop into simmering pot and cook til meat is done and veggies soft. Add chopped cilantro to taste and serve with warm corn tortillas. Lemon wedges as garnish. Better the next day.