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Title: Albondigas (Meatball) Soup
Categories: Ethnic Meat Soup Vegetable
Yield: 10 Servings
| BROTH | ||
| 1 | Onion, minced | |
| 1 | Clove garlic, minced | |
| 1/4 | c | Oil |
| 1 | Can tomato sauce | |
| 3 | qt | Beef stock |
| 1 | Sprig of mint or cilantro | |
| ALBONDIGAS | ||
| 3/4 | lb | Ground beef |
| 3/4 | lb | Ground pork |
| 1/3 | c | Raw rice or crushed oatmeal |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Oregano, crushed |
| 1/2 | Small onion, minced | |
| 1 | Egg, slightly beaten | |
Mix meat with the rest of the meatball ingredients. Shape into little meatballs.
Fry minced onion and garlic in oil in a large pot. Add tomato and beef stock. Heat to boiling. Drop meatballs into boiling broth. Cover tightly and cook for 30 minutes. Add a sprig of mint about 10 minutes before soup is done. Remove mint before serving.
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