Albondigas soup (meatball soup)

In a big soup pot, sauté half a chopped onion, along with 1/4 cup each of chopped poblano pepper and red pepper, and 1-2 chopped garlic cloves. Sauté until slightly softened then add all the meatballs to pot. Once meatballs are browned on bottom (you don’t have to turn them), add one small can of Pato brand tomato sauce or other tomato sauce, along with enough beef broth to fill pot to halfway. I used one and a half boxes as pictured. You could also use water if no broth is available, but the broth gives it a richer flavor. Add salt, pepper, and sazón to taste (yes, the broth needs seasoning too!).

Bring soup to quick boil, then add two chopped carrots and one chopped potato. Turn heat to medium and cook until carrots and potato are tender, then add one chopped zucchini. Turn temp to low and cook another 10-15 minutes until zucchini is tender. Top with fresh chopped cilantro and serve!