Mexican Meatball Soup

• 32 oz. beef broth
• 6 cups water
• 1/2 medium onion, chopped
• 1 cup cilantro, chopped (I use leaves only)
• 1 garlic clove, minced
• 1 small tomato, diced
• 2 t. dried oregano
• 2 t. dried mint
• 2 t. salt
• pepper to taste
• 1 8oz. can tomatoe sauce
• 2 medium carrots, cut into bite-size pieces
• 2 medium potatoes, cut into bite-size pieces
• 1 medium zucchini, cut into bite-size pieces
• 30-40 precooked meatballs (I use frozen)

1. In a 6qt. pot or larger add beef broth,water,onion, cilantro,garlic,tomato,oregano,mint,salt, pepper, and tomato sauce and bring to a boil.
2. When soup boils add carrots and potatoes and cook for 15 minutes or until carrots and potatoes are tender. Meanwhile, defrost meatballs in microwave according to package and add them and zucchini to soup and cook 5 minutes longer.
3. Serve with warm tortillas

beef broth, water, onion, cilantro, garlic, tomato, oregano, mint, salt, pepper, tomatoe sauce, carrots, potatoes, zucchini, meatballs

Taken from www.epicurious.com/recipes/member/views/mexican-meatball-soup-1209454 (may not work)