Ingredients

• 1 lb of beef, ground
• 1/4 cup of rice, uncooked
• 1/4 onion, finely chopped
• 1/4 cup of mint, fresh, chopped
• 1 egg
• 1 tablespoon of olive oil
• 1 onion, diced
• 1 cup of carrot(s), sliced thick
• 1 cup of celery, sliced thick
• 2 chayote, cubed - (or 3 zucchini/courgette sliced thick)
• 2 cloves of garlic, minced
• 1 teaspoon of oregano, dried
• 1 14 oz can of tomato(s), diced, undrained
• 8 cups of broth, beef or vegetable
• salt and pepper, to taste

Instructions

1. Prepare the Meatballs In a mixing bow, mix all ingredients together. Form into small meatballs (albondigas)

2. Brown the Meatballs In a skillet over medium heat, brown the meatballs on all sides. This step is to seal in the flavors, and the meatballs don't need to be fully cooked. Transfer the browned meatballs to the slow cooker.

3. Prepare the Soup Base In the same skillet, add olive oil and sauté diced onion, vegetables, and minced garlic until the vegetables are slightly browned

4. Add Seasonings and Tomatoes Cook for an additional 2-3 minutes.

5. Transfer to Slow Cooker Transfer the vegetable and tomato mixture to the slow cooker with the meatballs

6. Add Broth Pour in the beef or vegetable broth into the slow cooker. Season with salt and pepper to taste.

7. Cook in the Slow Cooker Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours until the meatballs are fully cooked, and the flavors meld.

8. Serve Ladle the albondigas soup into bowls, garnish with fresh mint leaves, and serve hot. This soup tastes even better reheated the next day!