Caldo de Albondigas ( Meatball Soup )

• 2 lb ground meat
• 2 cup Jasmine Rice.
• 1 egg
• 3 carrots peeled and cut
• 3/4 of the pot full of water
• 2 mexican squash *calabasitas*
• 3 stalks of celery
• 1/4 onion
• 2 potatoes cut into 4
• 2 corn cut in 2
• 1 packages Goya seasoning achiote and Culiantro
• 3 tbsp salt to taste
• 1 1/2 cup cabagge

1. Put the Ground meat on a bowl and add the egg and rice in the bowl and mix it with your hands.
2. Then start forming balls and fill the pot with 3/4 of water.
3. Put it on Med high heat.
4. Then add the meatballs in the hot water.
5. After that add the potato pieces After you see the meatballs floating.
6. After 25 or 30 min of boiling add the carrots, and celery and 3 TBS salt .
7. then cover it and let it boil.
8. After maybe 25 min uncover and add the calabazitas cut in pieces and the sliced cabbage and add the package of Goya seasoning.and let it boil 15 min and Enjoy...

ground meat, jasmine rice, egg, carrots, full of water, stalks of celery, onion, potatoes, corn, culiantro, salt, cabagge

Taken from cookpad.com/us/recipes/335080-caldo-de-albondigas-meatball-soup (may not work)