Mexican Meatball Soup - cooking recipe

Ingredients

1 large carrot, chopped
1 small onion, chopped
1/8 c. olive oil
1 1/2 c. chicken stock
1 1/2 c. water
15 oz. consomme
1/8 c. tomato sauce
1/2 lb. lean ground beef
2 Tbsp. rice
1 Tbsp. chopped parsley
1 egg
1/2 tsp. salt
1/4 tsp. pepper
5 oz. frozen peas
1 Tbsp. fresh cilantro, chopped

Preparation

Saute the carrots and onion in the olive oil.
Add the chicken stock, water, consomme and tomato sauce.
Simmer over low flame for 12 to 15 minutes.
Mix the beef, rice, egg, parsley, salt and pepper together to form small meat balls.
Bring the soup to a boil; add the meat balls, lower flame and simmer for 20 to 25 minutes.
Add the peas and cilantro and cook for an additional 5 minutes.
Serves 4.