Albondigas

Ingredients

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 1/2 cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 1/2 pounds ground beef
• 1/3 cup seasoned dry bread crumbs
• 1/3 cup milk
• Chopped fresh cilantro (optional)

Directions

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.