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For the soup
For the albondigas
In a large pot or Dutch oven, warm the olive oil on medium heat.
Add the finely chopped onion and sprinkle with kosher salt. Saute for about 10 minutes, or until the onions are translucent.
Add the garlic and sauté for 1 minute, while stirring
Add the chicken broth, beef broth, tomato sauce and carrots.
Turn the heat to high to bring to a boil.
While the soup stock is coming to a boil, make the meatballs.
In a large bowl, add all the meatball ingredients together and mix well.
With wet hands, take form the albóndigas into small, bite-size meatballs, with about 1 tsp of the mixture for each.
Place them on a parchment-lined baking sheet.
Once the stock has come to a boil, drop the meatballs into the liquid.
Give the stock a quick stir. Turn down the heat to low, and cover the pot.
Simmer for 30 minutes.
When ready to serve, taste and add salt and pepper, as needed. To serve, add some cilantro leaves into the pot or the serving bowls for extra flavor.