Albondigas Soup III

Cumin and oregano flavor the broth of this Mexican soup which calls for chunks of potatoes and beef meatballs made with rice.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 234 Calories

Ingredients

• 1 egg
• salt and pepper to taste
• 2 teaspoons garlic salt
• 3 potatoes, peeled and cubed
• 2 teaspoons ground black pepper
• 2 tablespoons dried oregano
• 1 pound ground beef
• 2 quarts water
• 0.5 cup all-purpose flour
• 0.25 teaspoon ground cumin
• 0.5 cup uncooked white rice

Recipe Instructions

Step 1

Pour the water into a large pot over high heat and bring to a boil.

Step 2

Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.

Step 3

Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.

Step 4

Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.