Mexican Meatball Soup

• 1 large carrot, chopped
• 1 small onion, chopped
• 1/8 c. olive oil
• 1 1/2 c. chicken stock
• 1 1/2 c. water
• 15 oz. consomme
• 1/8 c. tomato sauce
• 1/2 lb. lean ground beef
• 2 Tbsp. rice
• 1 Tbsp. chopped parsley
• 1 egg
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 5 oz. frozen peas
• 1 Tbsp. fresh cilantro, chopped

1. Saute the carrots and onion in the olive oil.
2. Add the chicken stock, water, consomme and tomato sauce.
3. Simmer over low flame for 12 to 15 minutes.
4. Mix the beef, rice, egg, parsley, salt and pepper together to form small meat balls.
5. Bring the soup to a boil; add the meat balls, lower flame and simmer for 20 to 25 minutes.
6. Add the peas and cilantro and cook for an additional 5 minutes.
7. Serves 4.

carrot, onion, olive oil, chicken stock, water, consomme, tomato sauce, lean ground beef, rice, parsley, egg, salt, pepper, frozen peas, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007071 (may not work)