for the Albondigas (meatballs)
1 lb. Ground Beef
1 lb. Italian Sausage
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Freshly Ground Black Pepper
1 Tsp. Kosher Salt
1 Egg
1/2 Cup Uncooked Long Grain Rice
3 Tbsp. Finely Chopped Mint Leaves
for the rest of the soup
1 Onion
3-4 Cloves of Garlic
4 Celery Stalk
5-6 Carrots
4-5 Yukon Gold Potatoes
2 Chayotes
1/2 Cup Cilantro, Chopped
2 Tbsp. Finely Chopped Mint Leaves
1 Tsp. Oregano
2 Bay Leaves
Salt
Freshly Ground Black Pepper
4-5 Cups of Water
2 Tbsp. Chicken Bouillon
In a large bowl, add in the ground beef, Italian sausage, garlic powder, onion powder, freshly ground black pepper, salt, egg, rice, and mint leaves. Mix together and form into meatballs.
Chop up the onion, celery, carrots, and garlic and set aside. Cut up the potatoes and the chayotes into medium sized chunks and set aside.
Place a large stock pot on your stove and bring it up to medium high heat. Working in batches sear the meatballs on all sides. Once seared remove the meatballs from the pot and set aside. Continue until all of the meatballs have been seared. Set the meatballs aside.
In the same pot, sauté the onion, garlic, celery, and carrots for 3-4 minutes. Add in a pinch of salt, oregano, and freshly ground black pepper. Stir and sauté for another 2-3 minutes.
Add the meatballs back into the pot, add in the 4-5 cups of water depending on how much you need, add in the chicken bouillon, bay leaves, stir to combine and bring the soup up to a boil then reduce to a simmer.
After the soup have been simmering for 25-30 minutes add in the potatoes, chayotes, cilantro, mint, and cook for an additional 15-25 minutes or until the potatoes are tender.
Taste and adjust seasoning to your liking.