Ofelia's Albondigas (Meatball Soup)

• 2 lbs extra lean ground beef
• 2 eggs
• 1 small white onion, chopped fine
• 14 cup uncooked rice
• 3 garlic cloves, minced
• 10 ounces original Rotel Tomatoes, drained well
• 1 cup fresh cilantro, chopped fine and divided
• 2 teaspoons parsley
• 2 teaspoons oregano
• 2 teaspoons basil
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 quarts water
• 4 -5 tablespoons knorr chicken bouillon granules, heaping
• 14 cup uncooked rice
• 1 (15 ounce) can tomato sauce
• 1 (14 1/2 ounce) can cut green beans, drained
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 2 cups crinkle cut carrots
• 1 large zucchini, sliced 1/2-inch thick
• 1 head green cabbage, quartered

1. In a large stock pot, add water and chicken bouillon and bring to a boil.
2. While water is coming to a boil, mix the ingredients for the meatballs, using half the cilantro.
3. Once water has begun to boil, start forming meatballs and drop each one into boiling water as you go.
4. (I usually make mine on the small side, a little smaller than a golf ball.
5. ).
6. Add remaining cilantro to the water, as well as all other soup ingredients.
7. Simmer on medium low for about 45 minutes, or until cabbage and carrots are tender.
8. NOTE: If desired, you can make the meatball mixture the night before and store in a covered container in the refrigerator.
9. This way, when you get home from work, you'll have that much less to do, although making this soup really doesn't take that much time to put together.
10. Enjoy!

extra lean ground beef, eggs, white onion, rice, garlic, tomatoes, fresh cilantro, parsley, oregano, basil, salt, pepper, water, knorr chicken, rice, tomato sauce, green beans, whole kernel corn, carrots, zucchini, green cabbage

Taken from www.food.com/recipe/ofelias-albondigas-meatball-soup-329575 (may not work)