Richard's Sopa de Albondigas - Spanish meatball soup

• 1 cup (225 ml) soft bread crumbs
• 1/4 cup (60 ml) milk
• 1/2 lb (.2 kg). lean ground beef
• chorizo
• 1 egg
• 1 cup (225 ml) diced celery
• 1/3 to 1/2 cup (125 ml) coarsely chopped cilantro
• 1 large onion
• 1/2 cup (125 ml) sliced carrots
• 2 cups (475 ml) zucchini, cubed or sliced
• 2-1/2 cups (600 ml) beef broth
• 1 28-oz. can whole tomatoes

1. Combine bread cubes and milk and mix with ground beef, chorizo, and egg.
2. Chill 30 minutes.
3. Combine celery, cilantro, onion, carrots, zuchini, broth and tomatoes in a large kettle.
4. Bring to a boil, cover and reduce heat and simmer for 15 minutes.
5. Shape meat mixture into 16 or more meatballs.
6. Add to soup, cover and simmer 45 minutes, or until meat is done.
7. Adjust seasonings.

bread crumbs, milk, lean ground beef, chorizo, egg, celery, cilantro, onion, carrots, zucchini, beef broth, tomatoes

Taken from online-cookbook.com/goto/cook/rpage/000174 (may not work)