If you aren't familiar with this delicious and hearty soup, it is a Mexican soup that combines fresh veggies with the wonderful flavor of meatballs.
To prepare your soup you will need:
1 small onion
4-5 cloves garlic
4-5 large carrots
Green, red, yellow, and orange bell peppers
2-3 stalks celery
Caldo pollo bullion
1 can diced lime chili tomatoes
Meatballs ( You may prepare your own in advance, or do as I've done here and use frozen)
In a large stock pot, combine to taste onion powder, garlic powder, pepper, and celery salt. I guesstimate approximately 2-3 teaspoons of each except for the celery salt. I am heavy-handed with my celery salt, but you may edit to your liking. Add your tomatoes to the water as well. Add approximately 2 tablespoons Caldo.
hull and slice peppers...and add all these elements to the water along with your trimmed cilantro.
Bring to a rapid boil.
When the onions are almost transparent, and the celery is firm but not yet cooked through, add your sliced carrots and meatballs. Continue to cook approximately 5-7 minutes until the carrots are fork-tender, and your meatballs are heated through.
Isn't this lovely? A peek at all of the wonderful elements.
Serve this wonderful soup with sliced avacado
topped with a sprig of fresh cilantro. Enjoy with warm tortillas! Muy delicioso!
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