|1 pounds||Ground round|
|½ medium||Onion; minced|
|2 tablespoons||Bread crumbs|
|1 tablespoon||Fresh mint minced OR 1 ts of dried mint crushed|
|1||Egg; slightly beaten|
|2 tablespoons||Raw rice|
|16 ounces||Can whole tomatoes|
|1 medium||Onion; copped|
|2||Garlic cloves, minced|
|6 cups||Beef OR chicken stock|
|½ teaspoon||Salt or to taste|
Place all the ingredients for the meatballs in a bowl, mix together thoroughly. Form small meatballs. Moisten your hands frequently with cold water to prevent the meat from sticking.
Drain juice from the tomatoes and reserve. Coarsely chop the tomatoes. Set aside.
In soup pot, saute onion and garlic in oil until soft. Add the stock and bring to a boil. Slowly add the meatballs and bring to a second boil; skim if necessary. Reduce heat, add the tomatoes and their juice. Cover and simmer 20 minutes. Add carrots and zucchini. Check for seasoning and salt if necessary. Cover and continue cooking for 30 minutes.
Source: Calif. Culinary Academy-Mexican Cooking
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