Albondigas (Meatball Soup)

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   Get yourself a large bowl and place the ground beef, garlic powder, rice, green onions thinly sliced, cilantro finely chopped and your three eggs. Mix well with your hands. After well mixed you want to get another bowl or plates to place your finished meatballs. Just before finishing your meatballs get a large pot and place your two and 3/4 quarts of water and boil on high. When your meatballs are done gently drop the meatballs into the pot with boiling water. Once you've dropped all your meatballs get 2 large scoops of beef bullion and place it in the water. I but the leanest ground beef so you don't get alot of fat. After putting your 2 scoops of beef bullion and six cubes of cilantro dried cubes. You'll probably find the cilantro dried cubes in your local store or where there's a Hispanic store. Cover your meat balls and let your meatballs cook over medium high for about 30 minutes. Place carrots sliced, I use baby carrots because it saves me alot of time and cutting. Place the carrots into the pot and stir. If your adding corn you can add your cuttlets of corn into the pot the same time you add your carrots. Get your potatoes and quarter them and about ten minutes after the corn and carrots are placed in the pot you can add your quartered potatoes. Mix and taste a teaspof your soup and see if it needs anymore seasoning according to your taste. While waiting for about 20 minutes more slice your zuchhini and add them to the pot. Once you see your zuchhini done you'll be ready to eat!

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   done

* Per serving · 4 servings · Values may vary.

No additional tips available.