Albondigas Soup

Ingredients:

½ cup of uncooked rice
¾ cup of water
1 medium onion
1 raw egg
1 lb. of ground beef 15% fat
1 T Extra Virgin Olive Oil
26 ½ ounces of finely chopped tomatoes
1 ½ teaspoons of sea salt
1 Tablespoon of ground oregano
1 Tablespoon of ground cumin
5 medium Yukon Gold Potatoes
½ pound of green beans (fresh or frozen)
1 pound of baby carrots
1 teaspoon of Chipotle Spice
2 Tablespoons of Tangy Garlic Onion
1 large bunch off fresh cilantro coarsely chopped

Cook the rice in the water in a small sauce pan until water is absorbed for about 20 minutes. Cool slightly. Beat the egg in a medium sized bowl. Chop the onion. Add half the onion, the ground beef, half of the salt and pepper and the cooked rice. Mix thoroughly. Form the mixture into 2 ½ inch meatballs. Put the meatballs on a baking sheet. Bake in a 375F oven for 25 minutes. While the meatballs are baking add the olive oil to a large
pot. Add the remainder of the onion. Sauté for 5 minutes until tender. Add the tomatoes, and spices. Coarsely chop the unpeeled potatoes, carrots, and green beans. Add the potatoes to the pot and cook for 5 minutes. Add the carrots and green beans and cook for another 20-25 minutes. Add the baked meatballs. Makes 10 servings. Put some chopped cilantro onto each serving. Serve hot. Enjoy!