Sopa de Albóndigas (Honduran-Style Meatball Soup)
While meatball soup can be traced back to ancient Persia, Spanish colonizers brought it to the Americas. In Honduras, this soup is made with chayote, tomatoes, potatoes and zucchini. Serve it with a salad for a full meal.
To make ahead: Prepare through Step 2 and refrigerate meatballs for up to 1 day.
Tip: Chayote squash are small, pear-shaped squash with a mild, sweet taste. To peel and seed them, cut a thin slice off each end and use a vegetable peeler to remove the thin skin. With a sharp knife, quarter the squash, then slice off the white center and the seed. If you can’t find chayote, use summer squash instead.