Albondigas Soup

Heat the olive oil in a Dutch oven or large pot on medium heat. Add the onion, carrots, and celery. Cook until softened, about 10 minutes. Add the garlic, half of the salt, and half of the pepper. Stir to combine and cook for about 5 minutes. Next, add the water and the beef bouillon cubes. Bring to a boil.

In the meantime, combine the ground beef, rice, remaining salt and pepper, season salt, oregano, and egg in a medium bowl. Mix until all the ingredients are incorporated. With your hands, gently roll the ground beef mixture into 1 1/2-inch meatballs. This makes about 15 meatballs.

Once the soup has come to a boil, drop the meatballs in and cover. Lower the heat to medium low and let the soup simmer for about an hour or until the rice in the meatballs is cooked.

Enjoy!