Albondigas` Mexican Meatball soup

• 3 lb lean ground beef
• 1 tbsp garlic salt
• 1/2 tsp garlic powder
• 2 tbsp onion flakes
• 1/2 tsp pepper
• 1/2 tsp cumin
• 2 cup uncooked white rice
• 4 chopped zucchini
• 6 chopped chiotes
• 1 large diced tomatoe
• 1/2 diced white onion
• 1 can mixed veggies
• 4 chopped potatoes
• 1/2 can tomatoe sauce
• 3 tbsp chicken bullion
• 1 tsp achote paste
• 1 large stock pot of boiling water
• 1 salt to taste
• 1 tbsp minced garlic
• 1 tbsp oil

1. start by boiling water with achote paste & set aside.Now make meatballs to desired size adding all ingredients, set aside.
2. now add cooking oil, tomatoe, garlic & onion to a large pot, fry till onion gets translucent.
3. gently add in meatballs & boiled achote water cook for 45minutes on medium high, skim any fat while u go.
4. chop all veggies & add to meatballs except can veggies, add in chicken bullion,salt & tomatoe sauce, cook another 40minutes.
5. Now add in can veggies and taste for seasonings, & water level.
6. Enjoy with a splach of lime or lemon juice & hot sauce.

lean ground beef, garlic, garlic, onion, pepper, cumin, white rice, zucchini, chiotes, tomatoe, white onion, mixed veggies, potatoes, tomatoe sauce, chicken, paste, water, salt, garlic, oil

Taken from cookpad.com/us/recipes/346626-albondigas-mexican-meatball-soup (may not work)