Albondigas

Angie Soto

5 lbs Ground Beef

2.5 cup Rice

3 Eggs

8 Tomatoes

1 Onion

2 TB Minced Garlic

Garlic Powder

Salt

Pepper

5 TB Knorr Tomate

12 cups of Water

6 quartered Carrots

8 quartered Potatoes

5 quartered Zucchini

In a blender,

In a large bowl, mix the ground beef, rice, eggs, garlic powder, salt, and pepper. Mix well with hands. Shape into small 2 inch meatballs.

Blend onion, tomatoes, minced garlic, salt, with 1 cup of water and Knorr Tomate.

Heat Canola oil in pot. Pour the blended mixture into the pan. Add 12 cups of water. Slowly add the meatballs in the soup. Bring to a boil and cook for about 10 minutes. Add the carrots and boil lightly for 10 minutes. Add the potatoes and boil lightly for 12 minutes. Add the squash or zucchini and boil lightly for about 8 minutes.

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