Albondigas Soup

[ { "@type": "HowToStep", "text": "In a large mixing bowl, add all the ingredients for the meatballs and mix together with your hands until just combined - try not to overwork the meat too much, just until you feel like all the ingredients have been evenly dispersed." }, { "@type": "HowToStep", "text": "Roll the mixture into small meatballs - about 24 to 28 in total. Set aside." }, { "@type": "HowToStep", "text": "Heat a large Dutch oven or pot over medium-high heat. Add the olive oil and the celery, carrots, onions and a pinch of salt. Saute for about 8 minutes, until the onions have softened." }, { "@type": "HowToStep", "text": "Add the chicken broth, cilantro, tomato paste, oregano, cumin. Mix together until the tomato paste has fully dissolved and season with salt and pepper, to taste." }, { "@type": "HowToStep", "text": "Bring the broth to a boil), reduce heat and simmer uncovered for 10 minutes." }, { "@type": "HowToStep", "text": "While the broth is simmering, drop the meatballs into the pot one by one. Bring the soup back to a simmer and then cover and cook for 10 more minutes." }, { "@type": "HowToStep", "text": "Uncover, taste the broth and season with more salt if desired." }, { "@type": "HowToStep", "text": "Serve the soup in a bowl by itself or with some cooked white rice. Enjoy!" } ]