Mexican Meatball Soup - Albondigas - cooking recipe

Ingredients

The Meatball Mix
1 lb lean ground beef
2 garlic cloves, minced
1 onion, minced
1 slice day old bread, crumbled
1 egg, lightly beaten
2 tablespoons water
The Soup Base
4 cups hot water
2 beef bouillon cubes
The Flavor
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1 1/2 teaspoons ground cumin
3 carrots, sliced
1 green bell pepper, chopped
2 stalks celery, chopped
1 (14 1/2 ounce) can stewed tomatoes, with liquid
3 -4 potatoes, cubed (optional)
salt and pepper, to taste
louisiana hot sauce, to taste

Preparation

Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil.
Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients.
Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.