Albondigas (mexican meatball stew/soup)

1. For the Meatballs (albondigas), in a large bowl, you will need to mix together the following ingredients as follows: 1 lb of ground beef, 1 egg, ¼ cup of rice, ½ of the onion minced and a fair amount of mint leaves (minced). Mix together with your clean hand as if it was dough. Use a spoon and ½ worth to roll into balls and put them aside in another bowl….

2. For the “Caldo” (stew, or Juice) you will need 2 large pots and a blender: Also to kill time pre cut the potatoes into 4 pieces each, also cut medium size pieces out of the carrots and the stems of the ¼ of cilantro bunch off.

3. In 1 pot boil the 6 tomatoes in a large amount of water. You will need to have cut up the remaining ½ of onion into four, put aside, Once Tomatoes have boiled and are really soft cut the fire off and let them cool off just a little bit before you blend them.

4. In a blender put the tomatoes but Keep the water! (That will be added to the stew in a further step). 2 cloves of garlic and 2 serving spoonfuls of Bullion and blend it.

5. In 2nd pot put the generous spoon full of oil and stir-fry the ½ of onion you previously cut into four and put aside, stir-fry it until the oil absorbs the onion taste. Once the oil smells like onion add the blended ingredients from your blender let it boil quickly.

6. Now add the water you boiled the tomatoes in, and let it boil well.

7. Once boiled add the meatballs slowly let them boil for about 10 minutes, then slowly add the carrots.

8. Let the carrots boil for about 10 minutes as well. Now add the potatoes let them boil for 12 minutes and finaly add the cilantro allow that to boil for 2 minutes.

9. Cut it off take it off the fire, cool it off for about 20 minutes and serve it in bowls. You can also add Lemon and salt for taste if necessary.