Albondiga soup

• 14 oz beef broth
• 46 oz chicken broth
• 15 oz whole kernal southwest corn w/ peppers
• 15 oz peas and carrots
• 10 oz diced tomatoes and green chilies
• 1 can diced tomatoes
• 1 can chipotle peppers in adobo
• 1 can Tomato sauce
• 2 lb lean ground beef
• 1 cup white or jasmine rice-uncooked
• 3 tbsp dried crushed mint
• 2 eggs
• 6 tbsp breadcrumbs
• 2 dash dried onion
• 1 salt and pepper to taste
• 2 dash garlic powder

1. Blend to to sauce, diced tomatoes and chipotle peppers together to create sauce.
2. At this time I add a little garlic powder too.
3. About 2 dashes also.
4. Add broths, tomatoes w/ chiles and sauce to pan.
5. Let simmer while you make the meatballs.
6. In a large mixing bowl, add hamburger meat, onions, mint, uncooked rice, salt and pepper, egg, and breadcrumbs.
7. Mix all together and form into medium sized balls.
8. Preheat oven to 350* Line a baking sheet with aluminum foil.
9. Spray with nonstick spray.
10. And add meatballs uncovered.
11. Cook on high 350 for about 20 minutes or until meatballs are no longer pink inside.
12. Its OK if they get a bit crispy on the outside they will continue cooking in the soup.
13. Add the rest of the Ingredients to the pot and continue to simmer while meatballs are in oven.
14. Right before meatballs are do e bring your soup to a boil.
15. Drop meatballs one by one Into soup.
16. Boil for 5-7 minutes.
17. Reduce heat to simmer and cook for 20-30 minutes.
18. Serve with any toppings you would like.
19. I personally make it even hotter and add Valentina hot sauce to my bowl and some sour cream.
20. Yummy!

beef broth, chicken broth, corn w peppers, peas, tomatoes, tomatoes, peppers, tomato sauce, lean ground beef, white, mint, eggs, breadcrumbs, onion, salt, garlic powder

Taken from cookpad.com/us/recipes/341471-albondiga-soup (may not work)