Zacky's Kitchen: Our Family Recipes, Food Allergy-Friendly Albondigas

Prepare the meatballs by mixing 2 pounds of ground beef with 1/4 cup of diced white onions, a pinch of black pepper, and 2-3 pinches of oregano.

Squish the mixture together with your hands to blend it well and form meatballs.

Shape the meatballs into a size you prefer, typically making about 12-15 meatballs from the mixture.

Set the meatballs aside after shaping them.

For the broth, sauté Roma tomatoes, garlic, and onions until the tomatoes soften and caramelize at the bottom.

Add 6 cups of water to the sautéed mixture and cook for about 7-8 minutes.

After the broth has cooked, add potatoes, corn, carrots, and celery to the pot.

Equipment Needed

Dietary

Allergens