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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This recipe, which I found in an old Sunset cookbook, is the only one I've found that's as good as our favorite little family-owned Mexican restaurant. . . Ingredients:
1/2 cup chopped onion |
1 clove garlic, minced |
2 tablespoons cooking oil |
4 cups water |
2 (10 1/2 ounce) cans beef broth |
1 (6 ounce) can tomato paste |
2 medium potatoes, peeled & cubed |
2 medium carrots, sliced |
1 beaten egg |
1/4 cup finely snipped cilantro or 1/4 cup parsley |
1 teaspoon salt |
1/2 teaspoon dried oregano, crushed |
1/8 teaspoon pepper |
1 lb ground beef |
1/4 cup long grain rice, uncooked |
Directions:
1. In a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
2. Stir in water, broth and tomato paste.
3. Bring to a boil; add potatoes and carrots.
4. Simmer 5 minutes.
5. Meanwhile combine egg, cilantro or parsley, salt, oregano and pepper.
6. Add ground beef and rice and mix well.
7. Form into 1-inch meatballs.
8. Add, a few at a time, to the simmering soup.
9. When all meatballs are added, bring soup back to boiling.
10. Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.
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