Mexican Meatball Soup

• 1 lb Ground beef, extra lean
• 1/3 cup Panko bread crumbs
• 1/3 cup Milk
• 1 tsp Mexican ground Oregano
• 1 tsp Dried parsley
• 1/2 tsp Garlic salt
• 2 tbsp Olive oil
• 8 cup Water
• 1 1/2 cup Baby carrots
• 1 tbsp Beef bouillon
• 1 cup Green taco sauce
• 3 cup Left over Spanish rice

1. In a medium pot, add the water, carrots and bouillon.
2. Bring to a boil, reduce heat and simmer.
3. In a large mixing bowl combine the ground beef, oregano, parsley, garlic salt, bread crumbs and milk.
4. Knead the meat with your hands till the everything looks even and well distributed.
5. Roll into small meat balls.
6. Heat a skillet or frying pan with the oil.
7. Sear the meatballs on medium high heat.
8. Be sure to seat all sides of the meatballs so they don't fall apart in the broth.
9. Gently drop each meatball into the simmering broth.
10. Add the taco sauce and the Spanish rice.
11. Continue to simmer for 10-15 minutes.
12. Serve hot with shredded cabbage, avocado slices and crushed tortilla chips.

ground beef, bread crumbs, milk, ground oregano, parsley, garlic, olive oil, water, carrots, bouillon, green taco, spanish rice

Taken from cookpad.com/us/recipes/340214-mexican-meatball-soup (may not work)