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Mexican Meatball Soup
Sopa de Albondigas

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Ingredients:

1 medium onion, chopped (2 cup)
1 clove garlic, minced
2 tablespoons cooking oil
4 cups water
2 cans (10 ounce) condensed beef broth
1 can (6 ounces) can tomato paste
2 medium potatoes, peeled and cubed (2 cups)
2 medium carrots, sliced (1 cup)
1 beaten egg
1/4 cup snipped cilantro or parsley
1 teaspoon salt
2 teaspoons dried oregano, crushed
1/8 teaspoon pepper
1 pound ground beef
1/4 cup long grain rice

Directions:

In large saucepan cook onion and garlic in hot oil till onion is tender but not brown. Stir in water, broth, and tomato paste. Bring to boiling; add potatoes and carrots. Simmer for 5 minutes.

Meanwhile combine egg, cilantro or parsley, salt, oregano, and pepper. Add ground beef and uncooked rice; mix well. Form mixture into 1 inch meatballs. Add, a few at a time, to the simmering soup. Return soup to boiling; reduce heat and simmer soup. Return soup to boiling; reduce heat and simmer about 30 minutes or till meatballs and vegetables are done.

Makes 8 to 10 servings

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