3largecarrots,peeled and sliced into 1/2-inch thickness
1teaspoonsalt,plus more to taste
8cupsbeef broth(or chicken or vegetable broth)
8ouncesgreen beans,cut to 1-inch pieces
1largepotato,diced into 1-inch chunks
Add all the ingredients for the meatballs to a large bowl. Mix together with your hands until just combined. (Try not to overwork the meat too much, just until you feel like all the ingredients have been evenly dispersed throughout the mixture.)
Roll the mixture into 24 meatballs and set aside. (I used a small cookie scoop to gather about 1 heaping tablespoon of the meat mixture, and then formed it using my hands.)
Heat a large Dutch oven or pot over medium-high heat. Add the olive oil, celery, carrots, onions, and 1 teaspoon of salt. Stir to combine and cook for 8 minutes, until the onions have softened.
Add the tomato paste, dried oregano, and ground cumin. Mix together until the tomato paste has fully coated all of the vegetables.
Add the broth and stir to combine. Bring to a boil then reduce the heat to low.
Carefully drop the meatballs into the pot one by one. Bring the soup back to a simmer, then cover and cook for 15 minutes.
Add the green beans and potatoes. Cover and cook for 15 more minutes.
Add the cilantro, mix together, and taste. Season with more salt if necessary.
Serve and enjoy!
If you can't find Mexican chorizo near you, I highly recommend making your own using this chorizo recipe! It's easy to make and uses ingredients that can easily be found in grocery stores like ground pork, various spices, and white vinegar.
If you prefer to not use Mexican chorizo, you can use all ground beef instead.
If you don't have any fresh mint, you can use a mixture of 1/2 fresh cilantro and fresh parsley instead. Or you can use all cilantro if you prefer.
Feel free to use any vegetables you have! Squash, zucchini, corn, and peas are all great options.