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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I got this from a local Mexican food restaurant. Amounts were approx. Ingredients:
1 lb ground beef |
1 egg |
salt (to taste) |
pepper (to taste) |
1 (6 ounce) can tomato sauce |
1 onion, finely chopped |
1 garlic clove, minced |
rice, uncooked |
1 (10 1/2 ounce) can chicken broth |
water |
2 -3 stalks celery, chopped |
2 -3 carrots, chopped |
Directions:
1. In large bowl, mix ground beef, salt, pepper, tomato sauce, onion, garlic, uncooked rice, and egg.
2. Shape into 1 balls. Set aside.
3. Meanwhile, bring water, chicken broth, tomato sauce, celery and carrots to a full rolling boil.
4. Drop meatballs carefully into soup. Cook until center of meatballs are no longer pink and vegetables are tender.
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