Albondigas Soup (Mexican Meatball Soup)

Pour the blended tomato mixture into the pot. Add 6 more cups of water and the bay leaves, then bring the broth to a gentle boil.

While the broth heats, chop the carrots, potatoes, zucchini, and corn into bite-size pieces.

Once the broth is boiling, carefully add the meatballs. Reduce to medium heat and simmer for 12 minutes. Add the carrots, potatoes, and corn, then continue cooking for 20 minutes, or until the vegetables are tender and the meatballs are cooked through.

Add the zucchini during the last 5 minutes of cooking if you want it tender but not mushy. Taste and adjust seasoning, then serve hot.