Stop Squabbling over politics. Time for soup
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MEXICAN MEATBALL SOUP (ALBONDIGAS)
Meatballs
2 lbs lean ground beef
2 cloves garlic, minced
1 sm onion, minced
1/2 cup italian breadcrumbs
2/3 cup uncooked long-grain white rice
2 eggs
4 Tbsp water
1 tsp salt
1/2 tsp black pepper
Soup
8 cups water
8 tsp beef bouillon granules
1 clove garlic, minced
1 small onion, minced
1 lime (need juice only)
6 carrots, sliced
4 stalks celery, sliced
2 lg potatoes, peeled & diced
2 (14.5 oz) cans stewed tomatoes (mexican style)
2 tsp chili powder
1 1/2 tsp dried oregano
2 tsp ground cumin
1 tsp crushed red pepper flakes
fresh cilantro (chopped, for garnish)
salt & pepper to taste
Directions
Mix all meatball ingredients together and shape into tiny balls.
Heat the water in large stock pot and add bouillon. Bring to a boil and drop in the meatballs. Cook for 5 minutes. Add garlic, onion, stewed tomatoes (with juice), chili powder, oregano, cumin, and red pepper flakes. Bring to a boil again, then add the carrots, celery, potatoes, and lime juice. Bring down the heat and simmer for 30 to 45 minutes, while stirring occasionally, until the vegetables are tender. Season to taste with salt and pepper. Garnish with fresh, chopped cilantro.