Albondigas (Meatball Soup)

• 1 1/2 pounds ground beef
• 1/2 cup diced onion finely
• 1/4 cup diced celery finely
• 1 tablespoon minced garlic
• 1/2 teaspoon cumin
• 2 eggs
• 1/2 cup white rice uncooked
• 2 tablespoons breadcrumbs
• 1 tablespoon chopped parsley fresh
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 8 cups chicken stock
• 4 tablespoons olive oil
• 5 potatoes diced
• 1/2 cup sliced carrots thinly
• 1/2 cup chopped celery
• 1 cup Roma tomatoes chopped
• 5 cloves garlic wholes
• 1 teaspoon red chili flakes
• 1 bunch cilantro chopped
• 1 lime
• corn tortillas to serve

1. Preheat oven to 350 degrees.
2. Combine beef, onion, 1/4 cup celery, garlic, cumin, eggs, rice, parsley, oregano, and bread crumbs, and salt and pepper.
3. Mix well. Form into 30 small meatballs.
4. Bake on baking sheet at 350 degrees for 20 minutes, set aside.
5. Place the potatoes in boiling water and cook until tender, but not too soft. Drain and set aside.
6. Heat olive oil in a large stock pot.
7. Add carrots, 1/2 cup celery, and garlic.
8. Saute for about 5 minutes.
9. Add the tomatoes, chili flakes, and the potatoes.
10. Add the chicken stock and season to taste with salt and pepper.
11. Bring to boil, reduce heat and simmer for 30 minutes.
12. Add meatballs and simmer on low heat until ready to serve.
13. Serve hot and garnish with cilantro and lime and corn tortillas.

ground beef, onion, celery, garlic, cumin, eggs, white rice, breadcrumbs, parsley fresh, oregano, salt, ground pepper, chicken stock, olive oil, potatoes, carrots, celery, tomatoes, garlic wholes, red chili flakes, cilantro, lime, corn tortillas

Taken from www.yummly.com/recipe/Albondigas-_Meatball-Soup_-1644170 (may not work)