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Sopa de Albondigas
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 tablespoons cooking oil
4 cups water
2 10-1/2-ounce cans condensed beef broth
6-ounce can tomato paste
2 medium potatoes, peeled and cubed (2 cups)
2 medium carrots, sliced (1 cup)
1 beaten egg
1/4 cup snipped cilantro or parsley
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1 pound ground beef
1/4 cup long grain rice
In large saucepan, cook onion and garlic in hot oil until onion is
tender but not brown. Stir in water, broth, and tomato paste. Bring
to boiling; add potatoes and carrots. Simmer for 5 minutes.
Meanwhile, combine egg, cilantro or parsley, salt, oregano, and
pepper. Add ground beef and uncooked rice; mix well. Form mixture
into 1-inch meatballs. Add, a few at a time, to the simmering soup.
Return soup to boiling;reduce heat and simmer about 30 minutes or
until meatballs and vegetables are done. Makes 8 to 10 servings.
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Albondigas 04