Albondigas (Meatball Soup)

2 tbsp. oil

2 green onions, sliced

2 cloves garlic, crushed

1 tsp. cumin

7 oz. can green chili, chopped

1-1/2 tbsp. flour

1 medium onion, diced

1 stalk celery, sliced

Carrots, sliced or baby

1 c. stewed tomatoes, chopped

1 tbsp. oregano

2 lbs. ground beef

2 eggs

3 tbsp. flour

1 tbsp. salt

Garlic powder

Black pepper

Oregano

Parsley

1/4 long grain rice (optional)

1 tbsp. oil

Place a large, three-quart soup pot over a medium fire. Heat the oil. Sauté green onions, garlic, cumin, and green chili. Stir in flour.

 Add tomatoes, onion, celery, carrots, and mix well. Then, add 1-1/2 qt. water, and stir. Add oregano.

 While waiting for water to boil, make the meatballs: Mix ground beef with eggs, flour, and salt; add a sprinkle each of garlic powder, pepper, oregano, and parsley. Combine meat, eggs, flour, garlic powder, salt, and pepper, into a blend. Form the meat, blend into balls, but do not brown. Shape the balls the size of an egg yolk or a large round olive.

 Drop the meatballs into boiling soup. When all the meatballs are added, if you want to add rice, begin to brown the rice. Heat the oil in a skillet over a medium fire, and add the rice into the hot oil and toast. It will turn brown in color.

Add the rice to the boiling broth and meatballs. Let meatballs boil for 20 minutes. Then, turn heat to low, and simmer for another 20 minutes. Taste to adjust seasonings of salt and pepper.