Sopa De Albondigas (Mexican Meatball Soup) - cooking recipe

Ingredients

For broth
3 tablespoons vegetable oil
1 onion, chopped
3 -5 cloves garlic, minced
2 stalks celery, chopped (optional)
1 teaspoon whole cumin seed
1 1/2 - 2 cups low sodium vegetable broth or 1 1/2-2 cups broth (I use homemade)
1 (14 1/2 ounce) can peeled diced tomatoes, undrained
5 -7 tomatillos, papery skins removed,washed and diced (depending on size)
3 -4 cups water (depending on how much stock you used and how thin you like your soup)
1 bunch cilantro, washed and chopped
1/3 cup white rice or 1/3 cup brown rice
2 -4 carrots, peeled and sliced (depending on size)
salt
pepper
For meatballs
1 lb lean ground beef
1/3 cup plain breadcrumbs or 1/3 cup Italian seasoned breadcrumbs (I use Progresso)
1 teaspoon ground cumin
1 tablespoon garlic powder
1/4 teaspoon dried oregano
1 egg

Preparation

In a dutch oven or other soup pot with tight-fitting lid, saute onion, garlic, celery (optional), and cumin seed in hot oil until onions begin to look clear.
Add broth, tomatoes (with juice), water, tomatillos, and cilantro.
Add salt and pepper to taste.
Bring to a boil.
Reduce to a simmer and add carrots and rice.
Make meatballs: Begin by mixing breadcrumbs, cumin, oregano, and garlic powder.
Knead in ground beef until thoroughly mixed.
Add egg and knead in.
(If needed, add additional breadcrumbs; texture at this point should be slightly firmer than ground beef with nothing added.) Form into small (about 1/2-inch) meatballs.
Bring broth back to a boil.
Add meatballs to hot broth.
Reduce to a simmer and cook for about 30 minutes.