Mexican Meatball Soup

• 13 cup raw rice
• 1 medium red onion, finely chopped (about1 cup)
• 13 cup finely chopped fresh cilantro
• 1 cup soft fresh breadcrumb
• 1 egg
• 13 cup milk
• 1 teaspoon salt
• 3 garlic cloves, minced
• 12 teaspoon dried oregano (preferably Mexican)
• 1 lb lean ground beef
• 2 quarts beef broth
• 1 bay leaf
• 2 medium carrots, cut into 1/4-inch pieces
• 1 red chili, seeded and thinly sliced (3-inch long)
• 13 cup madeira wine

1. In a small pot, bring 1 cup of water to a boil; add the rice.
2. Boil 5 minutes; drain.
3. Place rice in a large mixing bowl.
4. Add in the chopped onion and cilantro, the breadcrumbs, egg, milk, salt, garlic, and oregano; with a fork, blend thoroughly.
5. Add the beef and, with the fork, or your hands, blend it into the rice and bread mixture.
6. Shape the meat into 1-inch meatballs; there should be about 30.
7. In a 4-6 quart pot, combine the broth, bay leaf, carrots, and chili; bring to a boil.
8. Add the meatballs, cover, and simmer gently for 30 minutes.
9. Add the Madeira and simmer 1 minute.
10. Remove the bay leaf before serving.
11. Serve piping hot, offering lime wedges and pico de gallo to further season the soup.

rice, red onion, fresh cilantro, fresh breadcrumb, egg, milk, salt, garlic, oregano, lean ground beef, beef broth, bay leaf, carrots, red chili, madeira wine

Taken from www.food.com/recipe/mexican-meatball-soup-472593 (may not work)