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Mexican Meatball Soup (Sopa de Albondigas) 1 medium onion, chopped (2 cup) 1 clove garlic, minced 2 tbsp. cooking oil 4 cups water 2 cans (10 2 oz) condensed beef broth 1 can (6 oz) 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 tsp. salt 2 tsp. dried oregano, crushed 1/8 tsp. pepper 1 lb ground beef 1/4 cup long grain rice 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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