Sopa de Albóndigas

Ingredients

• Fresh cilantro - 1/4 cup, chopped (for garnish)
• Avocado - 1, sliced (for garnish)
• Lime - 1, juiced
• Cumin - 1 teaspoon
• Bay leaf - 1
• Chicken broth - 6 cups
• Tomatoes - 2, diced
• Zucchini - 1, sliced
• Potatoes - 2, diced
• Carrots - 2, sliced
• Pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Cilantro - 1/4 cup, chopped
• Garlic - 2 cloves, minced
• Onion - 1/2, finely chopped
• Egg - 1
• Bread crumbs - 1/2 cup
• Ground beef - 1 pound

Instructions

1. In a large bowl, combine the ground beef, bread crumbs, egg, onion, garlic, cilantro, salt, and pepper. Mix well.
2. Shape the mixture into small meatballs, about 1 inch in diameter.
3. In a large pot, bring the chicken broth to a boil. Add the carrots, potatoes, zucchini, tomatoes, bay leaf, and cumin. Simmer for 10 minutes.
4. Carefully drop the meatballs into the simmering broth. Cook for 15-20 minutes, or until the meatballs are cooked through.
5. Remove the bay leaf from the soup. Stir in the lime juice.
6. Serve the Sopa de Albóndigas hot, garnished with sliced avocado and fresh cilantro.