Recipe: Albondigas Soup (Meatball Soup)

ALBONDIGAS SOUP (MEATBALL SOUP)

2 lbs. ground beef
1 bunch cilantro, chopped, divided
1 1/2 cups uncooked rice, divided
2 eggs
1 1/2 tsp. salt, or to taste, divided
1 tsp. pepper, or to taste, divided
1/2 tsp. cumin, divided
2 cloves garlic, diced, divided
1 large yellow onion, diced
2 tomatoes, chopped
canola oil
10 to 14 cups water

THE ALBONDIGAS:
Mix ground beef, half bunch of cilantro, 1/2 cup uncooked rice, 2 eggs and half of the salt, pepper, and cumin and 1 clove garlic (or to taste).

Divide mixture into 1-ounce balls (large walnut size), rolling them between the palms of your hands until firm and round. Place Albondigas on a lightly oiled baking sheet.

THE BROTH:
Heat a small amount of canola oil in large pan, combine onions, half bunch of cilantro, tomatoes, and 1 cup of uncooked rice and saute for about 5-10 minutes.

At this point, add water and the rest of the salt, pepper, cumin and garlic. Bring water to a boil, and add Albondigas one by one. Let simmer for about 30 minutes or until the meatballs float in the broth.

Servings: 8