Mexican Meatball Soup - Albondigas

• The Meatball Mix
• 1 lb lean ground beef
• 2 garlic cloves, minced
• 1 onion, minced
• 1 slice day old bread, crumbled
• 1 egg, lightly beaten
• 2 tablespoons water
• The Soup Base
• 4 cups hot water
• 2 beef bouillon cubes
• The Flavor
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons ground cumin
• 3 carrots, sliced
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 1 (14 1/2 ounce) can stewed tomatoes, with liquid
• 3 -4 potatoes, cubed (optional)
• salt and pepper, to taste
• louisiana hot sauce, to taste

1. Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil.
2. Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients.
3. Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.

mix, lean ground beef, garlic, onion, bread, egg, water, water, flavor, chili powder, oregano, ground cumin, carrots, green bell pepper, stalks celery, tomatoes, salt, hot sauce

Taken from www.food.com/recipe/mexican-meatball-soup-albondigas-229165 (may not work)