Albondigas Soup (Mexican Meatball Soup)

2 Tbsp olive oil

1 large onion, chopped

1 large garlic clove, minced

3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)

½ cup of tomato sauce

½ lb of green beans, strings and ends removed, cut into 1 inch pieces

2 large carrots, peeled and sliced

⅓ cup of raw white rice

1 pound ground beef

¼ cup (loosely packed) chopped fresh spearmint leaves

¼ cup (loosely packed) chopped parsley

1 raw egg

1 ½ teaspoon salt

¼ teaspoon black pepper

A dash of cayenne (optional)

1 ½ cup of frozen or fresh peas

1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano

Salt and pepper

½ cup chopped fresh cilantro

Directions at simplyrecipes.com

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