Recipe - Mexican Meatball Soup

MEATBALLS
1 pound Ground round
One half md Onion; minced
2 tablespoon Bread crumbs
1 tablespoon Fresh mint minced OR 1 ts
of dried mint crushed
1 Egg; slightly beaten
One half teaspoon Salt
pn Cumin
2 tablespoon Raw rice

BROTH
16 ounce Can whole tomatoes
1 md Onion; copped
2 Garlic cloves, minced
1 tablespoon Oil
6 cup Beef OR chicken stock
2 Carrots; cut or sliced up
2 Zucchini; cut or sliced up
One half teaspoon Salt or to taste

GARNISH
Salsa
Sour Cream

Place all the ingredients for the meatballs in a bowl, mix together
thoroughly. Form small meatballs. Moisten your hands frequently with cold
water to prevent the meat from sticking.

Drain juice from the tomatoes and reserve. Coarsely chop the tomatoes. Set
aside.

In soup pot, saute onion and garlic in oil until soft. Add the stock and
bring to a boil. Slowly add the meatballs and bring to a second boil; skim
if necessary. Reduce heat, add the tomatoes and their juice. Cover and
simmer 20 minutes. Add carrots and zucchini. Check for seasoning and salt
if necessary. Cover and continue cooking for 30 minutes.

Source: Calif. Culinary AcademyMexican Cooking