Abondigas Soup

Jon and Adah have been sick the last couple days, so we are having a sick day today (and possible tomorrow). I wanted to make soup for Jon and Adah. My great friend Shainie gave me this recipe last year, and we LOVE it! It's supper easy and you can add as many veggies as you want. You can also substitute the beef for ground turkey. With the meat and veggies, its a really well rounded soup!

Enjoy!

Albondigas (Mexican Meatball) Soup by Shainie Rickard
2 eggs, beaten
¼ cup finely chopped fresh cilantro
1 tsp. salt
½ tsp. pepper
¼ tsp. dried oregano
1lb ground beef/turkey
½ cup rice
2 tbsp. vegetable/olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups water
2 (14 ½ oz) cans beef broth
1 (6oz) can tomato paste
2 medium potatoes, peeled and cubed
1 cup sliced carrots

In a large bowl, combine eggs, cilantro, salt, pepper and oregano; beat well. Add ground beef and rice; mix well. Shape mixture into 1 inch balls. Set aside.
Heat oil in large pot over medium heat until hot. Add onion and garlic; cook until onion is tender but not brown. Stir in water, broth and tomato paste. Bring to a boil. Add potatoes and carrots. Simmer 5 minutes.
Add meatballs to soup; return to boil. Reduce heat to low; simmer about 30 minutes or until meatballs are no longer pink in the center.
Serve with flour tortillas.
Makes 6-8 servings