Mexican-Style Beef Albondigas Soup

• In a large bowl, combine beef*, garlic powder, cumin, panko, half the beef stock concentrates, 3⁄4 tsp salt (11⁄4 tsp for 4 servings), and pepper. Gently combine, then form into 8-10 2-inch meatballs (16-20 for 4).

• Heat a drizzle of oil in a large, heavy- bottomed pot over medium-high heat. Add onion, carrot, and zucchini; cook until veggies are golden and slightly softened, 3-4 minutes. Add oregano and cook, stirring, until fragrant, 30 seconds more. • Add potatoes, tomato paste, 2 tsp salt (4 tsp for 4 servings), and pepper. Cook, stirring, until veggies are well coated, 1-2 minutes. Add veggie stock concentrate, remaining beef stock concentrate, and 31⁄2 cups water (6 cups for 4); bring to a boil.

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 2-3 minutes (you may need to work in batches for 4 servings). Transfer to a paper-towel-lined plate (they’ll finish cooking in the next step).

• Reduce heat under pot with soup to low and carefully add meatballs one at a time. Cover and cook, stirring occasionally, until potatoes are tender and meatballs are fully cooked, 10-15 minutes. • Remove from heat; taste and season with salt and pepper. Using a spoon, skim any excess fat from the surface. • Stir in juice from half the lime wedges.