Albóndigas Soup

Description
Serves 6 to 8 as a soup course OR 3 to 4 as a main coure. The iloustration shows all the vegetables cut into rounds of equal size - - the same size as the meatballs ad the radiatore. This recipe yields 4 servings.

Ingredients

 * MEATBALLS :::
 * 1 tbl Vegetable oil
 * 1/4 cup Onion, finely chopped
 * 1/2 tsp Garlic, minced
 * 1/2 lb Lean ground beef
 * 1 x Egg, lightly beaten
 * 1/4 cup Tomato, finely chopped
 * 1 tbl Fresh mint, minced
 * 1 tsp Cumin
 * 1/2 tsp Salt
 * 1/4 cup Fresh bread crumbs
 * SOUP :::
 * 3 qt Beef stock
 * 2 cup Carrot, sliced
 * 1 lb Summer squash, sliced
 * 1/2 lb Potato, peeled, sliced
 * 5 sprg fresh mint
 * 1 cup Radiatorre, or small shells, stars, etc.
 * Salt
 * Fresh ground black pepper
 * Fresh mint or oregano, garnish

Directions

 * 1) To make the meatballs, heat the oil in a small skillet over medium-high heat.
 * 2) Add the onion and saute until soft, about 5 minutes.
 * 3) Add the garlic and saute 1 minute longer.
 * 4) Transfer to a bowl and stir in the remianing ingredients.
 * 5) Working with abut 1 tsp. of the mixture at a time, roll it btween the palms of your hnds to form balls.
 * 6) Place on a plate, cover loosely, and refrigerate for about 20 minutes before cooking.
 * 7) In a aucepan, bring 4 cups of the stock to a boil over medium-high heat.
 * 8) Add as many meatballs at a timeas will fit comfortably in the pan and cook, skimming off foam as necessary, until done, about 5 minutes.
 * 9) Remove the meatballs with a slotted spoon and set aside; cook the remaining meatballs in the same way.
 * 10) Strain and reserve the coking liquid for another use.
 * 11) In a soup pot or large saucepan, combine he remaining 2 qts.
 * 12) stock, carrot, chayote, potatoes, and mint.
 * 13) Bring to a boil over medium-high heat, then reduce to low and simmer, uncovered, until the vegetables are tend, about 25 minutes.
 * 14) Meanwhile, cook the pasta in a lrge pot of boiling water until al dente.
 * 15) Drain and setaside.
 * 16) About 5 minutes before the vegetables are done, dd the meatballs and pasta to heat through.
 * 17) Season to taste with salt and pepper.
 * 18) Ladle into preheat bowls and garnish with herb sprigs.
 * 19) Alternatively, pour into a container and refrigerate, uncovered, until col, ten tightly cover and store up to 3 days.
 * 20) Slowly reheat before garnishing and serving.