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

      Title: Albondigas Soup (Mexican Meatball Soup)
 Categories: Beef, Vegetables, Herbs, Chilies, Rice
      Yield: 6 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  Fresh spearmint leaves;
           - chopped, loose pack
    1/4 c  Fresh parsley; chopped,
           - loose pack
  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 oregano; chopped
      1 ds Cayenne
    1/2 c  Fresh cilantro; chopped

  Heat the oil in a large heavy-bottomed pot (5 qt) 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.

  Recipe by Elise Bauer

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

  Uncle Dirty Dave's Archives

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