Albondigas Soup – – Soup Broth: olive oil, onion (diced small), garlic (minced), beef broth, chicken broth, zucchini (peeled, diced small), bay leaves, thyme (fresh, minced), oregano (fresh, minced), chipotle peppers in adobo sauce (optional), Meatballs: milk, breadcrumbs, egg, beef (ground, extra lean), onion powder, garlic powder, salt, black pepper, oregano (dried), thyme, cumin, rice (white, cooked to package directions), Soup Vegetables: carrot (peeled and cut into bite-sized pieces), tomato (diced), potato (peeled and cut into bite-sized pieces), zucchini (cut into bite-sized pieces), corn (husk and silk removed, cut into rounds), fresno or jalapeño pepper (seeds removed, diced small, optional ), Soup Broth: In a large stockpot, heat the olive oil on medium and add the onion. Cook for 5 minutes, then add the garlic. Cook for another minute.; Now add the remaining soup broth ingredients. Heat to boil, reduce to simmer. Note: the small diced zucchini will cook down to enhance the texture of the broth. Simmer about 30 minutes.; Meatballs: While the broth is simmering, prepare the meatballs. Place the breadcrumbs in a small bowl and mix with the milk. Let stand for 10 minutes.; In a large bowl, crack the egg and beat. Now add the ground beef and spices. Mix to incorporate completely. Add the breadcrumb/milk mixture and the cooked rice. Mix completely.; An optional step is to heat a small skillet on medium and place a tablespoon of the meat mixture in it to cook a taster portion. Once cooked, taste and adjust seasonings.; Form 1 1/2 inch meatballs. Add raw meatballs to the boiling soup broth. Simmer for 30 minutes.; Soup Vegetables: Now that the soup broth is full of flavor and the meatballs are cooked, add the prepared soup vegetables. Simmer for another 30 minutes until the vegetables are cooked tender.; –