Albondigas Michoacan style

*Ground Beef 93% Lean, 16 oz
Rice, long grain, 1 cup
Onions, raw, .5 cup, chopped
Egg, fresh, 2 large
Beef broth, bouillon, consomme, 10 cup
3 cloves garlic
1T pepper or to taste
1T oregano
2 tsp thyme
1tsp rosmary
*Potato, raw, 3 large 1" cubes
Carrots, raw, 2 cup, 1" pieces
Celery, raw, 1cup sliced
*Chayote, 3 cup 1" pieces
Red Ripe Tomatoes, 2 cup, chopped or sliced
chipotle Peppers, 5 pepper or to taste

Serve with hot corn tortillas or tortilla chips/tostadas

Combine ground beef with rice egg onion and seasoning mix well set aside. Bring to a boil the beef broth. While broth is heating blister tomatos under the broiler in your oven till blackened in spots and soft. Add to a blender and blend with garlic and pepper till smooth. Add to the broth add the spices to the broth also along with the chipotle peppers. when it is at a rolling boil add scoop fulls with a cookie dough scooper to the broth. when all the meat balls are scooped turn soup down to medium and let simmer 10 minutes. Add the veggies and let simmer an additional 20 minutes or untill vegtables are tender.

Serving Size: Makes 8 hearty servings

Number of Servings: 8

Recipe submitted by SparkPeople user JODILHERNANDEZ.