Albondigas (Mexican Meatball Soup)

DamonZ — Sun, 08 Jan 2006 12:25:00 GMT

Ingredients

1 lb. Ground Meat (ground sirloin is my favorite)

¾ c. Dried Bread Crumbs

½ c. Uncooked Rice

1 tbs. Ground Paprika

1 tsp. Ground Cumin

1 tbs. Canola Oil (or Vegetable Oil)

¼ c. Water

1 box (32 oz.) Chicken Stock (or Beef Stock or Vegetable Stock)

1 can (15 oz.) Stewed Tomatoes (stewed Mexican spiced tomatoes is my favorite)

½ Medium Onion (Yellow, Red or White)

4 Cloves Garlic, Minced

1 c. Water

½ c. Chopped Mint

½ c. Chopped Cilantro

4 Green Onions (or Scallions)

1) Combine all ingredients in a large bowl

2) Form into 1 in. meatballs and set aside

1) In a large saucepan or small pot combine Stock, Tomatoes, Onion, Garlic and Water.

2) Bring to a simmer

3) Slowly add a couple meatballs at a time, careful to maintain the simmer.

4) Simmer for approximately 20 mins, until meatballs are cooked throughout and rice is tender, stirring occasionally to rotate meatballs

5) Add in Mint, Cilantro and Green Onions.

6) Simmer for another 5 mins.