Albondigas Soup

3/4 C. white rice

1 1/2 C. water

2 onions diced

1/2 lb. ground beef

1/2 lb. ground pork

1 egg

1 t. ground cumin

1 t. oregano

3 garlic clove minced

1 zucchini diced

2 carrots diced

2 tomatoes diced

6 C. chicken stock

Bring the water to a boil and pour it over the rice. Let soak for 30 minutes, then drain the rice and set aside.

Saute the onion for 5 minutes. In a mixing bowl combine beef, pork, 1/2 of the onion, egg, rice, cumin and oregano. Salt and pepper to taste. Mix well and form into 1 inch balls.

In a 4 quart pan, saute the garlic, zucchini, carrots and tomatoes. Add the rest of the onions. Cook for 5 minutes. Add the chicken broth and bring to a boil.

Carefully drop in the meatballs. Reduce the soup to a simmer and cook for 45 minutes.

Serve with fresh chopped cilantro on top.