Albondigas` Mexican Meatball soup

Name: Albondigas` Mexican Meatball soup
Total time: 1800 s
Cuisine: American
Ingredients: 3 lb lean ground beef; 1 tbsp garlic salt; 1/2 tsp garlic powder; 2 tbsp onion flakes; 1/2 tsp pepper; 1/2 tsp cumin; 2 cup uncooked white rice; 4 chopped zucchini; 6 chopped chiotes; 1 large diced tomatoe; 1/2 diced white onion; 1 can mixed veggies; 4 chopped potatoes; 1/2 can tomatoe sauce; 3 tbsp chicken bullion; 1 tsp achote paste; 1 large stock pot of boiling water; 1 salt to taste; 1 tbsp minced garlic; 1 tbsp oil

summerplace @cook_3876776

this is always a favorite

summerplace @cook_3876776

this is always a favorite

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Ingredients

30 mins

meatballs
3 lblean ground beef
1 tbspgarlic salt
1/2 tspgarlic powder
2 tbsponion flakes
1/2 tsppepper
1/2 tspcumin
2 cupuncooked white rice
veggies
4chopped zucchini
6chopped chiotes
1large diced tomatoe
1/2diced white onion
1 canmixed veggies
4chopped potatoes
1/2 cantomatoe sauce
3 tbspchicken bullion
1 tspachote paste
1large stock pot of boiling water
1salt to taste
1 tbspminced garlic
1 tbspoil

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Steps

30 mins

1

Start by boiling water with achote paste & set aside.Now make meatballs to desired size adding all ingredients, set aside.
2

Now add cooking oil, tomatoe, garlic & onion to a large pot, fry till onion gets translucent. gently add in meatballs & boiled achote water cook for 45minutes on medium high, skim any fat while u go.
3

Chop all veggies & add to meatballs except can veggies, add in chicken bullion,salt & tomatoe sauce, cook another 40minutes. Now add in can veggies and taste for seasonings, & water level. Enjoy with a splach of lime or lemon juice & hot sauce.