Albondigas (Mexican Meatball Soup)

It's hearty enough for fall and fresh enough for summer.  This Mexican flavor inspired soup is great any time of year!  I hope you all enjoy!

For the meatballs:
1 lb ground chuck (80/20)
1/4 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp chili powder
1 tsp Kosher salt
1 large egg
1/8 cup APF (sub almond flour for keto)
1/4 cup grated Parmesan cheese

For the broth:
1 Tbs EVOO
2 sweet mini peppers, chopped
1-14 oz can crushed tomatoes
1 cup chicken broth
1 Tbsp onion powder
1/4 tsp garlic powder
1 cups chicken broth
1/2 tsp dried cilantro
1/2 tsp dried parsley
1 tsp chili powder
1 tsp cumin
1 bay leaf
1 tsp adobo sauce
1 cup chopped baby spinach
Salt & pepper to taste

Saute the peppers in EVOO until soft and translucent.  Add crushed tomatoes, chicken broth, spices/herbs, adobo sauce and spinach.  Bring to a boil and drop in meatballs all at once. Reduce heat and simmer 15-20 mins until meatballs are cooked through (inside temp 160 degrees F). S&P to taste, pull out your bay leaves (I always forget!) and serve with your choice of cheese, sour cream, avocado and/or cilantro!

Buen Provecho!