Albondigas Soup (Mexican Meatball Soup)

Lorene Orgill

5 cups water
2 green peppers sliced
2 onions diced
3 carrots sliced
2 to 3 stocks celery sliced
1 - 14 1/2 ounce can whole tomatoes with juice
1 T. Chicken stock base
1 1/2 tsp. garlic powder or minced garlic
1 tsp. cumin
1 tsp. oregano
1 tsp. Accent
1 tsp. salt
1 tsp. white pepper

Combine all ingredients in a large pot and bring to a boil. Cover, reduce heat and simmer for 30 minutes.

For meatballs mix together:
1 lb. ground beef
1 cup cooked rice
1 T. dried parsley
1/4 tsp. garlic powder,
1/4 tsp. cumin
1/4 tsp Accent
1/4 tsp. salt
dash of white pepper

Shape meat mixture into 1 inch balls. Add to soup and simmer for 20 minutes or until meatballs are fully cooked.