Albondigas Soup

1. 1

   ["Fill large stock pot with 4 cans of Beef Broth 2 bay leaves and 2 cups water over med/low heat", "Cut 4 carrots width wise into 1/4 inch disks and place into broth", "Cut 4 stalk of celery width wise into 1/4 inch ""c"" shaped disks and place into broth", "Finely chop 1 onion and add half to broth and set aside the other half for the meatballs", "Add 1/2 cup rice in a seperate frying pan with vegetable oil over med heat until lightly browned, once browned add to broth", "Coarsely shred 1 carrot and add to the ground beef along with the remaining 1 cup white rice, chopped onion,oregano,cumin,salt,ground black pepper,thyme,garlic powder,1/4 cup tomato sauce,and egg", "Mix meat mixture thoroughly and break apart to form meatballs.", "two and a half inch size meatballs (should make apoximatly 16)", "Carefully drop meatballs into broth, place lid on pot and let cook over med/low heat for 40 minutes.", "Enjoy the soup.", "You should let the soup cool down a little before your first bite"]

* Per serving · 4 servings · Values may vary.

No additional tips available.