1 Tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
2 peeled potatoes, diced
2 medium carrots, sliced
1 or 2 zucchini, sliced
4 cups water
2 cups beef broth
6 oz. tomato paste
1 can corn, undrained fresh avocado

For meatballs (albondigas)
1 beaten egg
1/2 cup uncooked, dry oatmeal
1/4 cup snipped cilantro
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1 lb. ground beef

Saute onions in oil, add garlic and potatoes. Brown potatoes. Toss in carrots and zucchini. Add water, broth, and tomato sauce. Stir and add the can of corn. Cover and allow to simmer or transfer to a crock pot.

Mix all ingredients for meatballs and form into 1 inch balls. Fry on saucepan. I like mine very, very well done. Drain grease. Spoon them into the soup in the crock pot. Ready to serve or you can keep it in the crock pot until everyone is ready to eat. Garnish each bowl with fresh avocado slices. My husband likes to add crushed, dried red pepper, however, traditionally, it is not a spicy soup.