MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Albondigas Soup (Mexican Meatball Soup)
Categories: Beef, Vegetables, Herbs, Chilies, Rice
Yield: 7 servings

2 tb Extra virgin olive oil
1 lg Onion; chopped
1 cl Garlic; minced
2 qt Chicken or beef stock
1 qt Water
1/2 c Tomato sauce
1/2 lb Green beans; strings & ends
- removed, in 1" pieces
2 lg Carrots; peeled, sliced
1/3 c White rice
1 lb Ground beef
1/4 c (loose pack) chopped fresh
- spearmint leaves
1/4 c (loose pack) chopped fresh
- parsley
1 1/2 ts Salt; more to taste
1/4 ts Fresh ground pepper; more to
- taste
1 lg Egg
1 1/2 c Frozen or fresh peas
1 ts Dried oregano
+=OR=+
1 tb Fresh chopped oregano
1 ds Cayenne
1/2 c Chopped fresh cilantro

Heat the oil in a large heavy-bottomed pot (5-quart)
over medium heat. Add the onion and cook until tender,
about 5 minutes. Add the garlic and cook a minute more.

Add the stock, water, and tomato sauce. Bring to a boil
and reduce the heat to a simmer. Add the green beans and
carrots.

Mix the uncooked rice into the meat on a large bowl,
along with the spearmint leaves and parsley, salt, and
pepper. Mix in the raw egg.

Form mixture into 1" meatballs.

Gently add the meatballs to the simmering soup, one at a
time. Cover and let simmer for 1/2 hour.

Add the peas towards the end of cooking. Add a few
pinches of oregano and sprinkle with salt and pepper,
and a dash of cayenne, to taste.

Ladle into bowls and garnish with chopped fresh
cilantro.

Yield: 6 to 8 servings

Recipe by: Elise Bauer

RECIPE FROM: http://www.simplyrecipes.com

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