|Albondigas (Mexican Meatball Soup)|
Roll the ground beef into small meatballs and brown them in a skillet. To the beef stock add the onion, celery, tomatoes, rice, chiles, S&P, and garlic. Cook on medium for 10 minutes. Add the meatballs. Simmer about 20-30 min, or until the rice is cooked. Ladle into bowls.
After serving - pass the tortilla chips, green onions and cheddar to add to the soup bowls.
*To make the stock: add 3-4 lbs beef soup bones to 4 1/2 quarts of water. Simmer for 45 minutes. (or canned beef broth may be substituted)
From: Hot and Spicy food page
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