ABONDIGAS
(MEATBALL SOUP)

The secret for making abondigas is not to roll the meatballs excessively or too firmly. They will get too hard. Just a couple of turns to form the meatball is all that's necessary. The rice and eggs will hold it together.

1 lb. ground round
1 egg
1 tsp parsley or cilantro (dry or cut finely)
1 medium size onion diced
1/4 Cup long or short grain rice
1/2 Cup sliced carrots
1 Cup diced potatoes
1 clove garlic, chopped
1 bay leaf
1/2 tsp chile powder
3/4 tsp salt
1/8 tsp black pepper
1/2 tsp crushed rosemary
1/2 Cup crushed whole tomatoes
2 qts cold water
Dash of garlic powder for taste

Pour cold water into soup pot. Add potatoes, bay leaf, carrots, tomatoes, garlic, chile powder, salt, pepper, 1/2 of diced onion, and cook to a boil.

While soup base is heating, place meat in large bowl. Add rice, egg, 1/2 diced onion, parsley, dash of garlic powder. Mix together with hands, forming 1 inch diameter soft meatballs.

Drop meatballs in boiling soup gently. Lower heat to simmer. Cover pot; let cook for 25 minutes.