Albóndigas Soup

• 1 onion (1/2 lb.), chopped
• 1 carrot (1/4 lb.), peeled and diced
• 1 can (14 to 15 oz.) chopped tomatoes
• 6 cups beef broth
• 1 pound ground lean beef
• 1/4 cup white rice
• 1/4 cup all-purpose flour
• 1 large egg
• About 1/4 teaspoon salt
• 1 cup chopped fresh cilantro

1. In a 4- to 5-quart pan, combine onion, carrot, tomatoes and their juices, 5 1/2 cups broth, and 1/2 cup water. Set pan over high heat and cover.
2. Meanwhile, in a bowl combine remaining 1/2 cup broth, beef, rice, flour, egg, 1/4 teaspoon salt, and 1/2 cup cilantro. Mix with your hands to blend well.
3. Uncover broth and vegetables and drop meat in 1 tablespoon portions into pan. When soup boils, reduce heat to a gentle simmer, cover pan, and cook 20 minutes.
4. Stir remaining cilantro into soup and ladle into bowls. Add salt to taste.

onion, carrot, tomatoes, beef broth, ground lean beef, white rice, allpurpose, egg, salt, fresh cilantro

Taken from www.myrecipes.com/recipe/albndigas-soup (may not work)