Albondigas Soup

I decided I was really craving this soup on Cinco de Mayo and thought I would try my hand at recreating it. There are so many different variations so this one is for my family's taste. It satisfied my craving.

• Ready In: 1 hr 30 mins
• Serves: 12
• Yields: 12 8oz servings

Ingredients

• Meatballs

• 1 1⁄2 lbs  meatloaf mixture
• 1⁄2 cup  instant minced onion
• 2  teaspoons cumin
• 1  teaspoon  coriander
• 1  teaspoon  ground anaheim chili
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup brown rice, cooked
• 2  eggs
• 2  slices  white bread
• 1⁄2 cup milk
• 3  teaspoons  minced garlic
• 1⁄2 cup cornmeal

• Broth

• 3  quarts beef broth
• 2 (14 1/2ounce) cans diced tomatoes
• 1 -2  tablespoon dried parsley
• 1⁄2 cup onion, chopped
• 1  tablespoon garlic powder
• 1  teaspoon pepper
• 1 (8 ounce) bottle  ortega  green taco sauce
• 1  cup  baby carrots

Directions

1. For the broth:
2. Combine the beef broth, tomatoes, parsley, onion, garlic powder, pepper, taco sauce and carrots. Bring to a boil, then turn down to simmer.
3. For the meatballs:
4. Soak bread in milk for about two minutes. Squeeze excess milk from bread. Mix together meatloaf mixture, dried minced onion, cumin, coriander, ground Anaheim chilies, brown rice, eggs, bread, cornmeal, and garlic. Roll in small size meatballs around an inch in diameter. Gently put into the simmering broth as they are done.
5. Simmer the meatballs in the broth for 1-1/2 hours.
6. Enjoy!
7. We like to serve with homemade tortillas and fresh fruit salad.