Recipe: Albondigas (Mexican Meatball Soup) with Beef Stock for popschick68

ALBONDIGOS (MEXICAN MEATBALL SOUP)

1 lb lean ground beef
4 quarts beef stock*
1 medium onion, chopped
2 stalks celery, chopped fine
1 can (10 oz) tomatoes - Mexican style (Rotel's brand is good)
1/2 cup uncooked rice
1/2 cup fresh jalapeno peppers, chopped fine, or 1/4 cup dried chiles, - crushed (adjust to your heat level)
Salt and Pepper to taste
1 clove garlic, chopped extra fine
Tortilla chips, crushed lightly (not into crumbs)
Shredded cheddar cheese
Green part only of 4-5 green onions, chopped fine

Roll the ground beef into small meatballs and brown them in a skillet.

To the beef stock add the onion, celery, tomatoes, rice, chiles, salt, pepper and garlic. Cook on medium for 10 minutes.

Add the meatballs. Simmer about 20-30 minutes, or until the rice is cooked.

Ladle into bowls. After serving pass the tortilla chips, green onions and cheddar to add to the soup bowls.

TO MAKE THE STOCK:
Add 3-4 lbs beef soup bones to 4 1/2 quarts of water. Simmer for 45 minutes (or canned beef broth may be substituted)

Source: alt.cooking-chien/Duckie/2004