Hearty Albondigas Soup

Meatballs (Albondigas)

• 2 pounds ground beef
• 2 shredded carrots
• 1 cup finely shredded greencabbage (Napa or Savoy)
• 3 cloves garlic, smashed
• 1/2 tablespoon chipotle powder
• 2 teaspoons salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1/2 teaspoon ground oregano
• 1 egg
• 2 cups finely chopped onion

Tomato broth

• 6 cups tomato sauce
• 12 cups water
• 2 tablespoons chicken bouillon granules
• 1 teaspoon garlic, smashed
• 2 cups cooked white rice

1. For the meatballs: Combine everything in a large bowl. Roll albondigas about 1 1/4 inches in diameter. Place on baking sheet and store in refrigerator.
2. For soup: Bring tomato sauce, water, bouillon and garlic to a boil. Add meatballs one at a time. Lower heat and simmer for about one hour.
3. Add rice and continue to simmer until heated through.
4. Place four meatballs in each bowl and then soup. Serve with warm corn tortillas and a cabbage and carrot salad.