soups
Albondigas Soup
(Mexican Meatball Soup)
2 eggs, beaten
1/4 cup finely chopped fresh cilantro or parsley
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. dried oregano
1 lb extra-lean ground beef
1/4 cup rice
2 tbsp. vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
4 cups water
2 (14 1/2 oz) cans beef broth
1 (6 oz) can tomato paste
2 medium potatoes, peeled and cubed
1 cup sliced carrots
In a large bowl, combine eggs, cilantro, salt, pepper and oregano;
beat well. Add ground beef and rice; mix well. Shape mixture into
1 inch balls. Set aside.
Heat oil in large pot or Dutch oven over medium-high heat until hot.
Add onion and garlic; cook until onion is tender but not brown. Stir
in water, broth and tomato paste. Bring to a boil. Add potatoes and
carrots. Simmer 5 minutes.
Add meatballs to soup; return to a boil. reduce heat to medium-low;
simmer about 30 minutes or until meatballs are no longer pink in center.
Makes 6 servings.