ALBONDIGAS SOUP
(Mexican Meatball)
This is a traditional soup served at most Mexican restaurants.

It is usually made with sliced carrots, cauliflower, & green beans, and served with tortillas for dipping. To help keep it Low-Carb I've left out the carrots & cauliflower, and made the green beans optional. The tortillas are avoided all together.

INGREDIENTS
Albondigas Soup

Albondigas (Meatballs)
1 pound GROUND BEEF
1 pound GROUNG PORK
1/3 cup raw RICE
1 1/2 teaspoon SALT
1/2 teaspoon PEPPER
1 LARG EEGG slightly beaten

Soup
2 tablespoons OIL
1 ONION (minced)
1 GARLIC clove (minced)
3 quarts BEEF STOCK
8oz. can TOMATO SAUCE
10 oz. pkg. GREEN BEANS thawed (optional)

Chopped Cilantro for garnish
DIRECTIONS

Meatballs
  1. Mix the meat, rice, egg, salt and pepper.
  2. Shape the meat mixture into little balls.
Soup
  1. Wilt the minced onion and garlic in oil.
  2. Add the tomato sauce and beef stock and heat to boiling point.
  3. Drop the meatballs into the boiling broth.
  4. If using green beans, add them now.
  5. Lower heat to MEDIUM, cover tightly and cook about 30 minutes.
  6. Sprinkle with chopped Cilantro when serving
Comments
Credits
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