Shelly's Recipe

MEXICAN MEATBALL SOUP

Category: Soups

2 eggs, beaten
1/4 cup finely chopped fresh cilantro or parsley
1 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp dried oregano
1 lb. extra-lean ground beef
1/4 cup rice
2 tbsp vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
4 cups water
2 (14 1/2-oz.) cans beef broth
1 (6-oz.) can tomato paste
2 medium potatoes, peeled, cubed
1 cup sliced carrots

In large bowl, combine eggs, cilantro, salt, pepper and oregano; beat well. Add ground beef and rice; mix well. Shape mixture into 1 inch balls. Heat oil in large pot oven over medium-high heat until hot.

Add onion and garlic; cook until onion is tender but not brown. Stir in water, broth and tomato paste. Bring to a boil. Add potatoes and carrots; simmer 5 minutes.

Add meatballs to soup; return to a boil. Reduce heat to medium-low; simmer 30 minutes or until meatballs are no longer pink in center. 6 (1 2/3-cup) servings