Sopa de Albondigas

Ingredients:

• For the meatballs:

1. Ground beef, 500 gr
2. Mint leaves (finely chopped), 12
3. Cilantro (finely chopped), 1/4 cup
4. Onion (finely chopped), 1
5. Tomato (finely chopped), 1
6. Salt, 1/2 tsp
7. Pepper, 1/4 tsp

• Beef broth, 4 cups
• Chayote (julienned), 1
• Carrot (finely chopped), 1
• Leek (finely chopped), 1
• Cabbage (shredded), 1/2
• Pasta shells (mini), 1/2 cup

Preparation:

In a large bowl, mix all the meatballs ingredients together and shape into miniature meatballs.

In a large saucepan bring the broth to a low simmer, add the vegetables and then the meatballs.

Top them with the pasta. Cover and simmer over low fire for 30 minutes or until the vegetables are tender, the pasta done and the meatballs cooked through.

Serve hot with tortillas.