Authentic Mexican Meatball Soup Albondigas

• 1lb. ground beef extra lean
• 1 tbs cumin powder
• 1 tbs salt will need about 2-3 more tbs added once meatballs/veggies are boiling
• 1 tomato finely diced
• white onion diced
• 1 egg
• 1 tbs flour
• 3 heaping tbs white rice rinse rice before adding
• 5-6 large carrot's
• 3-4 potato's
• 3-4 Zucchini
• 1 small can tomato sauce

1. 1.fill pot with water 3/4 full
2. 2.In large bowl, mix into ground beef:
3. Cumin, salt, egg, flour, onion, tomato, rice, then make desired size meatballs usually golf ball size.
4. 3.water should be boiling by the time you've made the meatballs, add to water be careful not to burn yourself, drop in gently
5. 4.meatballs should be boiling about 15 min or so while you cut up veggies, add carrots first let boil for about 5-6min then add potato's and zucchini.
6. 5.Let boil about 10 min, then add tomato sauce and 2-3 tbs salt taste after 5 minutes, if more salt needed, add to your liking Soup will be ready as soon as potato's and zucchini are soft.

ground beef, cumin powder, salt, tomato, white onion, egg, flour, white rice, carrots, s, zucchini, tomato sauce

Taken from www.epicurious.com/recipes/member/views/authentic-mexican-meatball-soup-albondigas-50011989 (may not work)