Sopa de Albondigas
Yield: 6 servings

MEATBALLS:
1 lb Ground beef; lean
12 Mint leaves
6 Cilantro; sprigs, chopped,-include stems and leaves
2 tb Onion; chopped
2 tb Tomato; fresh, chopped
1/2 ts Salt; or to taste
1/4 ts Pepper

VEGETABLES, BROTH & PASTA
4 c Beef broth;with rich flavor
1 Chayote; julienne cut, *
1 c Carrots; julienne cut
1/4 c Leek; white part only/sliced
1/2 c Cabbage; shredded
1/2 c Pasta; shells or macaroni

*Chayote is also called Mirliton or Huisquil, and is a type of squash.

Make the meatballs: Mix all ingredients and shape into 3/4" meatballs.

Bring the broth to a low simmer and add the vegatables.

Add the meatballs and top them with the paste. Cover and simmer over low heat for 30 minutes.

Serve hot in bowls, with tortillas. Note: I like to make my own beef broth for all recipes, but particularly for this one, as it needs a rather strong broth.

Source: False Tongues and Sunday Bread, by Barb Day