Albondigas Soup

1.Heat olive oil in a large soup kettle over medium heat. Add onion, carrots, and garlic- sauté until fragrance 3-4 mins

2.add the dried spices and vegetables- cook for additional 4-5 mins

3.Add crushed tomatoes, tomato paste, bay leaf, and sugar. Stir well, then pour in chicken base and liquid bring to a simmer.

4.add meatballs to the skillet, nestling them into the sauce. Cover and simmer gently for 25-30 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.

5.Remove bay leaf. Taste and adjust seasoning if needed.