sheila’s albondigas (meat ball) soup

Ingredients For sheila’s albondigas (meat ball) soup

• 1 1/2 lb

  gound beef/chuck
• 10-12 oz

  package of pork "mexican chorizo"
• 1/4 c

  flour
• 2

  eggs
• 1/3 c

  cilantro (or more to your taste)
• 47 oz

  can regular strength chicken broth
• 3 can

  10 1/2 ounce condensed beef consommé
• 1-2 Tbsp

  dry oregano leaves (about a palm full to start)
• 2 md

  chopped onions (i like white)
• red chili pepper flakes (to taste, i use about a palm full but i like it spicy)
• 6

  sliced carrots
• zucchini and yellow squash if you like
• 1/4 c

  rice