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Mexican Meatball Soup

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Ingredients
  Olive oil 1 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Yellow onion 1⁄2 Cup (8 tbs), roughly chopped
  Carrot slices 1 1⁄3 Cup (21.33 tbs) (1/2 inch, about 1 large)
  Potato cubes 1 Cup (16 tbs) (1/2 inch)
  Canned beef stock/Chicken stock 16 Ounce (2 cans, 8 ounces each)
  Canned tomato sauce 8 Ounce (1 can)
  Lean ground beef 1 Pound
  Minced onion 1⁄3 Cup (5.33 tbs)
  Uncooked rice 1⁄4 Cup (4 tbs) (long-grain or short-grain)
  Minced fresh mint 1⁄2 Cup (8 tbs)
  Dried oregano 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper To Taste
  Egg 1
  Cilantro sprig 2
  Lime 1 , quartered into 4 wedges
Directions

Heat the oil in a large saucepan over medium-high heat. Add the garlic and onion, sauté until the onions are translucent, about 1 minute.

Stir in carrots and potatoes; sauté over high heat to lightly brown, about 1 1/2 minutes.

Add tomato sauce and stock. Stir and simmer, covered, for 15 minutes.

While soup is simmering, make the meatballs. In a large bowl, combine ground beef, onion, rice, mint, oregano, salt, pepper and egg. Form mixture into 1-inch meatballs.

Add the meatballs to the soup. Cover and simmer for 15 minutes more.

Ladle soup into four bowls. Garnish with cilantro and lime wedge, and serve.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Interest: 
Everyday, Quick
Preparation Time: 
30 Minutes
Servings: 
4
Story
There is something comforting about cozying up on the couch with a bowl of soup after a long day. Interestingly, the word, ‘restaurant,’ (derived from the French word restaurer meaning “to restore”) was first used in France during the 16th century to describe a highly concentrated soup sold by street vendors and advertised as an antidote to physical exhaustion. A few years ago while living in Los Angeles, I discovered the joys of Mexican soups and stews. A couple of notable favorites include Birria and Caldo de Res, but by far my favorite Mexican soup is Albóndigas, which literally translates to “meatball” in Spanish. Luckily, I was able to jot down a family recipe from a friend, whose mother makes an amazing version. What’s great about Albóndigas is that it’s super-simple with little precision required. It’s a hearty and rustic soup that makes for a quick one-pot meal, perfect for those nights when you’re in need of a little TLC.

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