Albondigas Soup (Mexican Meatball Soup)

• 2 Tbsp olive oil
• 1 large onion, chopped
• 1 large garlic clove, minced
• 3 quarts of chicken stock or beef stock 
• 1/2 cup of tomato sauce
  

• Celery 1-2 stalks
• 2 large carrots, peeled and slice

• 1 pound ground beef
• 1 raw egg
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Handful of kale or spinach

• Menudo spice
• OR
• 1 teaspoon of dried oregano
• 1 teaspoon dried onion
• 1/2-1 teaspoon Chili pepper

• Salt and pepper
• 1/2 cup chopped fresh cilantro
• Spanish rice as a side. Can add to individual servings
• Lime juice to taste

1 Make the soup base with onion, garlic, broth, tomato sauce, carrots and green beans: Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.

2 Prepare the meatballs: meat, Manodo spice salt and pepper. Mix in 2 raw eggs . Form mixture into 2-inch meatballs.

 Add meatballs to soup, let simmer, add peas: Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour.
Top with sour cream and cilantro