Abondigas soup, aka Mexican meatball soup.
The meatballs are smallish and spicy. Equal parts ground beef and chorizo, with minced carrots, garlic, cilantro, and (non-authentic) ginger. Cumin, salt, pepper, and plenty of olive oil. Mix and form small balls. Heat oil in a deep pot and cook the meatballs in batches. Why a deep pot instead of a saute pan? It contains the spitting oil and fat, and as the rendered fat builds up, you can tilt and swish the pot so that the meatballs roll through the boiling oil, almost deep frying.
After the meatballs are done, there will be quite a bit of rendered fat, chorizo juices, and browned bits sloshing around in the pot. Save these drippings.
The soup is chicken stock (which I made in the pressure cooker while working on the meatballs), canned diced tomatoes, tomato paste, diced onion and celery, minced carrot, cilantro, oregano, cayenne, salt, pepper and . . . the meatball drippings. If you're being all healthy-like, you can eschew the fat and use just the solids, but I used it all.
As the soup simmers, make some white rice using stock instead of water. Mix some tomato paste into the stock, for color.
I usually keep meatballs, soup, and rice separate until each bowl is served. Top with minced cilantro and carrot, because it is pretty.