Albóndigas Soup

Ingredients

• 6 cups beef broth 
• 14 oz canned tomatoes chopped canned
• 0.3 lb carrots diced peeled
• 1 large eggs 
• 0.3 cup flour all-purpose
• 1 cup cilantro leaves fresh chopped
• 1 pound ground beef lean
• 0.5 lb onion chopped
• 0.3 teaspoon salt 
• 0.3 cup rice white

Equipment

• bowl
• frying pan
• ladle

Directions

1. In a 4- to 5-quart pan, combine onion, carrot, tomatoes and their juices, 5 1/2 cups broth, and 1/2 cup water. Set pan over high heat and cover.
2. Meanwhile, in a bowl combine remaining 1/2 cup broth, beef, rice, flour, egg, 1/4 teaspoon salt, and 1/2 cup cilantro.
3. Mix with your hands to blend well.
4. Uncover broth and vegetables and drop meat in 1 tablespoon portions into pan. When soup boils, reduce heat to a gentle simmer, cover pan, and cook 20 minutes.
5. Stir remaining cilantro into soup and ladle into bowls.
6. Add salt to taste.