This is an old recipe from my grandmother — with a few personal tweaks.First, bone broth. My grandmother used plain water as a base for the soup and relied heavily on the spice base and the flavors in the meatballs that find their way into the liquid. I use bone broth for my almondigas for a richer flavor.Second, I added grated carrot to the meatballs for more flavor, texture and color.Apart from those two, it’s still my grandmother’s almondigas.