Albondigas Soup (Eileen's recipe)

This recipe serves 6-8

2 tablespoons of olive oil
1 large onion, chopped
1-2 garlic cloves, minced
2 large tomatoes, coursely chopped
2 cans of reduced sodium chicken stock
2 cans of water
1/2 teaspoon of cumin

2 large carrots, sliced
2 zuccinis, chopped into bite size pieces

1/2 pound of ground beef
1/2 pound of ground pork sausage
1/3 cup of raw white rice
1 raw egg
1/2 cup of chopped fresh mint leaves
salt to taste
black pepper to taste
white pepper to taste

dried orgeno, crumbled
1/2 cup of chopped fresh cilantro

Heat oil in a heavy meduim pot over medium heat. Add onion and minced garlic and saute until tender (about 5 min). Add tomatoes, broth, water and cumin. Bring to a boil and let simmer.

Prepare meatballs. Mix ground pork sausage, ground beef, rice, chopped mint, raw egg, and salt and pepper. Form 1 inch meatballs.

Add meatballs and carrots to soup. Cover and simmer for about 15 minutes. Add zuccini to soup. Let simmer for another 15 minutes. Add a few pinches of oregano. Taste soup to check for flavor- add salt and pepper if needed.

Garnish each bowl with a heap of fresh chopped cilantro. You can heat up some corn tortillas and roll them and dip them in the soup also.