Sopa De Albondigas Meatball Soup
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||2 Tablespoon|
|Water||4 Cup (64 tbs)|
|Condensed beef broth||21 Ounce (2 Cans, 10.5 Ounce Each)|
|Canned tomato paste||6 Ounce (1 Can)|
|Pared cubed potatoes||2 Cup (32 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Snipped cilantro/Snipped parsley||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Ground beef||1 Pound|
|Cooked rice||1⁄2 Cup (8 tbs)|
In 3-quart casserole, cook onion and garlic in oil at HIGH for 2 minutes or till tender, stirring once.
Stir in water, broth, tomato paste, potatoes, and carrots.
Cook, covered, at HIGH for 15 minutes or till boiling.
Cook, covered, at HIGH for 15 minutes more.
Meanwhile, combine egg, cilantro, salt, oregano, and pepper.
Add ground beef and rice; mix well.
Form into 1-inch meatballs; add to soup.
Cook, covered, at HIGH for 5 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 15 to 20 minutes or till meatballs are done.
Spoon off excess fat.