Albóndigas Soup

==Description==
Meatball soup
* Serves 6 to 8 as a soup course or 3 to 4 as a main course. 
==Ingredients==
=== Meatballs ===
* 1 tbsp vegetable oil
* ¼ cup onion, finely chopped
* ½ tsp garlic, minced
* ½ lb lean ground beef
* 1 egg, lightly beaten
* ¼ cup tomato, finely chopped
* 1 tbsp fresh mint, minced
* 1 tsp cumin
* ½ tsp salt
* ¼ cup fresh bread crumbs
=== Soup ===
* 3 qt beef stock
* 2 cups carrot, sliced
* 1 lb summer squash, sliced
* ½ lb potato, peeled, sliced
* 5 sprigs fresh mint
* 1 cup radiatorre, or small shells, stars, etc.
* salt
* fresh ground black pepper
* fresh mint or oregano, garnish
==Directions==
=== Meatballs ===
# Heat the oil in a small skillet over medium-high heat.
# Add the Onion and saute until soft, about 5 minutes.
# Add the garlic and saute 1 minute longer.
# Transfer to a bowl and stir in the remaining ingredients.
# Working with abut 1 tsp of the mixture at a time, roll it between the palms of your hands to form balls.
# Place on a plate, cover loosely, and refrigerate for about 20 minutes before cooking.
# In a saucepan, bring 4 cups of the stock to a boil over medium-high heat.
# Add as many meatballs at a time as will fit comfortably in the pan and cook, skimming off foam as necessary, until done, about 5 minutes.
# Remove the meatballs with a slotted spoon and set aside; cook the remaining meatballs in the same way.
# Strain and reserve the cooking liquid for another use.
=== Soup ===
# In a soup pot or large saucepan, combine he remaining 2 qts. stock, carrot, chayote, potatoes, and mint.
# Bring to a boil over medium-high heat, then reduce to low and simmer, uncovered, until the vegetables are tend, about 25 minutes.
# Meanwhile, cook the Pasta in a large pot of boiling water until al dente.
# Drain and set aside.
# About 5 minutes before the vegetables are done, dd the meatballs and Pasta to heat through.
# Season to taste with salt and pepper.
# Ladle into preheat bowls and garnish with herb sprigs.
# Alternatively, pour into a container and refrigerate, uncovered, until col, ten tightly cover and store up to 3 days.
# Slowly reheat before garnishing and serving.
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Category:Beef stock and broth Recipes
Category:Carrot Recipes
Category:Chayote Recipes
Category:Conchiglie Recipes
Category:Garlic Recipes
Category:Ground beef Recipes
Category:Guatemalan Soups
Category:Mint Recipes
Category:Onion Recipes
Category:Potato Recipes