Mexican Meatball and Rice Soup a/k/a Albondigas

If you're looking for a Mexican flavored soup that can be made in less than an hour start to finish, look no further. The delicate texture of the meatballs pairs perfectly with the beefy tomato broth.

Serve with chips or warmed tortillas on the side.

4 cups low sodium beef stock

1 large yellow onion, chopped

2 medium carrots, sliced

4 cloves garlic, minced

1 cup of your favorite salsa
14.5 oz. can diced tomatoes 

1 cup water

1 t. dried oregano

1/2 t. salt

1/2 t. ground black pepper

1/8 t. ground cayenne

1/2 t. ground cumin

1 lb. ground chuck

1 lb. ground pork

1 egg

1/4 milk

1/4 fresh bread crumbs

1/2 cup rice

In a large soup pot, over medium-high heat, add stock, onions, carrots, garlic, salsa, diced tomatoes, water, and seasonings. Bring to a boil and reduce to a gentle simmer.

In a large mixing bowl, add the ground chuck and ground pork, egg, milk and breadcrumbs. Gently shape into 24 meatballs and carefully lower them into the simmering broth.

Don't stir. Just let the meatballs cook through for about 15-20 minutes.

Add the rice and gently stir to mix into the soup. Let cook an additional 18-20 minutes or so until the rice is plump and cooked through.