Albondigas Soup

Ingredients

• 10 cups chicken broth

• 1 pound lean ground beef

• 2 large eggs

• 4 ounces long grain rice

• 3 ounces carrots, peeled, grated

• 3 ounces white onion, peeled, large dice

• 8 ounces tomato sauce

• 6 ounces potatoes, peeled, large dice

• ½ teaspoon chicken bouillon

• 1 dash salt and pepper

• ¼ teaspoon dried oregano

Preparation

1. In large stock opt, heat the chicken broth over a medium heat

2. In a large bowl, combine ground meat, eggs, rice and carrots

3. Mix well and shape into 1 inch meatballs (This recipe makes 14 golf ball size meatballs)

4. When the broth simmers, add meatballs and onion

5. Cover and cook for 45 minutes

6. Add tomato sauce, potatoes, chicken bouillon, pepper and dried oregano

7. Cook for 20 minutes

8. Adjust the salt

9. Serve in large soup bowls

akes 7 cups

Chef’s Note: Zucchini and carrots can be added. Cook for an additional 7–10 minutes before serving.