Albondigas Soup

Ingredients

• 1.5 to 2 pounds of ground beef
• 1 egg
• 2 tomatoes
• 1 onion
• 3 garlic cloves
• Small bunch of cilantro
• 1 teaspoon of Mexican oregano
• 1 teaspoon of ground cumin
• 1 teaspoon of black pepper
• 1 teaspoon of salt
• 1 teaspoon of mint
• 3 tablespoons of rice
• 4 to 5 tablespoons of chicken bouillon
• 8 cups of water
• Oil
• Optional: 1 tablespoon vinegar
• Optional: 4 oz tomato sauce
• 2 medium zucchinis
• 4 medium carrots
• 4 medium potatoes
• 1 Anaheim pepper

Method

1. Add egg, Mexican oregano, ground cumin, black pepper, salt, mint, rice, and vinegar to ground beef and mix until well blended.
2. Form the mixture into meatballs of desired size.
3. Heat 1.5 tablespoons of oil in a pot over medium-high heat.
4. Saute garlic, tomato, and onion until soft.
5. Add water to the pot and bring to a boil.
6. Add chicken bouillon (about 4 tablespoons) to the boiling water.
7. Gently drop the meatballs into the boiling broth.
8. Cook the meatballs for about 8 minutes.
9. Add potatoes, carrots, zucchinis, Anaheim pepper, and tomato sauce (optional).
10. Bring to a boil again, then reduce heat to medium, cover, and cook for 14-15 minutes.
11. Add chopped cilantro, stir gently, and turn off the heat.
12. Serve hot, preferably with rice.