Mama'S Albondiga Soup

• 1lb. ground beef
• 1/3 c. partially cooked rice
• 2 eggs
• 1 tbsp. fresh mint
• 1/2 carrot, grated
• 1/2 zucchini grated
• 1 garlic clove, minced
• 1 tsp. salt
• 1 tsp. pepper
• 2tbsp. vegetable oil
• 1/4 c. onion
• 1 8oz. can tomato sauce
• 1 clove of garlic, minced
• 2 potatoes
• 2 carrots
• 1 zucchini
• 1 chayote squash (optional)

1. Mix first 9 ingredients together and make 1 inch meatballs.
2. In soup pot heat oil and saute onion until soft, add garlic saute for about 3 minutes until beginning to brown. Add can of tomato sauce. Add meatballs to pot. Add about 6 cups of water (meatballs should be covered). Simmer for about 20 minutes. Add potatoes and carrots simmer for 30 minutes. Add zucchini and simmer for another 10 minutes, or until carrots and potatoes are done.
3. Salt to taste.

ground beef, rice, eggs, fresh mint, carrot, zucchini, garlic, salt, pepper, vegetable oil, ubc, tomato sauce, clove of garlic, potatoes, carrots, zucchini, chayote squash

Taken from www.epicurious.com/recipes/member/views/mamas-albondiga-soup-1235526 (may not work)