Beef & Rice Albondigas

This dish is a perfect example of what to do with your leftovers! Leftover ground beef after making meatloaf became Albondigas (Mexican Meatball Soup)!
I also make Albondigas with Chicken and cormeal. That recipe coming soon!

Brownining forms a nice tasty crust

Balls are slightly flattend so you only have to brown two sides
INGREDIENTS:
1/2 Lb ground beef
1/2 cup cooked rice (measure after it's cooked)
1 egg, beaten
1 carrot, chopped
1/2 cup chopped onion - divided
3/4 cup chopped cilantro - divided
3 chopped garlic cloves - divided
1 tsp cumin
1 tsp dried oregano
1 16-on can tamatoes
Oil (I use olive oil)
salt & pepper to taste
Lemon or lime (optional)

Mix the beef with rice and add the carrots, the egg, half the cilantro, garlic, and oninos. Add salt & pepper to taste. (put smidget of the mixture on the tip of your toungue). The mixture will a bit sticky, just wet enough to form golf-size (or smaller) balls. Form the balls.

Heat some oil (about 1/4) on a shallow pan and brown meatballs. When you put the balls in the pan, press lightly with your spoon to make them more "2-sided", as supposed to round. It's easier to brown them.

Remove them on to a plate and add the remaining onions, garlic, and cilantro to the oil. Saltee for about 5 mins and add your tomatoes. Any tomatoes you have will work.

Simmer about 3 mins and add the cumin, oregano, and 4 cups of water or broth. You could also use a cube or two of any bouillon you have. Bring to a soft boil add the meatballs. Let simmer for about 10 mins. Taste the broth and season as needed.

SERVE in a bowl with freshly chopped cilantro and a squeeze of lime or lemon and maybe a sprinkle of dried red papper flakes. DELISH!!!