Mexican Potato Meatball Soup Recipe

• 2 (10 1/2 ounce. each) cans beef consomme
• 1 (8 ounce.) can tomato sauce
• 2 c. water
• 4 med. potatoes (about 1 1/2 lbs.)
• Mexican meatballs (recipe below)
• 4 carrots, halved lengthwise and cut into 1 1/2 inch pcs
• 2 stalks celery, cut into 1 inch pcs
• 2 green onions, sliced

1. In 4 qt kettle, combine consomme, tomato sauce and water.
2. Cover, bring to a boil.
3. Add in potatoes; simmer 10 min.
4. Drop in prepared meatballs and carrots; cook 10 min longer.
5. Add in celery; continue to simmer till vegetables are tender, 10-15 min.
6. Skim fat if necessary.
7. Serve in shallow soup bowls.
8. Garnish with green onions.
9. Makes 4 main dish servings.

beef consomme, tomato sauce, water, potatoes, meatballs, carrots, stalks celery, green onions

Taken from cookeatshare.com/recipes/mexican-potato-meatball-soup-1282 (may not work)