Sopa de Albondigas

This Mexican meatball soup could seriously cure a cold. It makes a great light meal on its own, served with warm flour tortillas or bread.

Servings: 6 large, 8 regular

Meatballs:
2 lbs. lean ground (minced) beef or turkey
1 small can diced green chilies (or 1/2 jar sliced jalapenos, chopped)
1/2 bunch green (salad) onions, chopped
2 cloves garlic, minced
1/2 bunch cilantro (fresh coriander), chopped
1/4 cup uncooked rice
1 egg
Salt and pepper to taste

Preheat oven to 400F/205C. Combine all ingredients by hand and roll into 1-inch meatballs, then bake on an ungreased cookie sheet for 10-12 minutes. Place on paper towel to absorb grease. Set aside.

Broth:
2 quarts water
1 beef or chicken stock cube
1 clove garlic, minced
1 small can diced green chilies (or 1/2 jar sliced jalapenos, chopped)
2 cans diced tomatoes, well drained (or use fresh)
1/4 cup uncooked rice
1/2 bunch green (salad) onions, chopped
1/2 bunch cilantro (fresh coriander), chopped
Salt and pepper to taste

Bring water, stock cube, garlic, chilies, and tomatoes to a rolling boil. Add meatballs and rice. Reduce heat and simmer until the rice is soft. Add green onions and cilantro and season to taste, simmering for an additional 10 minutes to allow the flavors to combine.

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