This recipe, which I found in an old Sunset cookbook, is the only one I've found that's as good as our favorite little family-owned Mexican restaurant. . .
1/4 cup finely snipped cilantro or 1/4 cup parsley
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1 lb ground beef
1/4 cup long grain rice, uncooked
Steps:
In a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
Stir in water, broth and tomato paste.
Bring to a boil; add potatoes and carrots.
Simmer 5 minutes.
Meanwhile combine egg, cilantro or parsley, salt, oregano and pepper.
Add ground beef and rice and mix well.
Form into 1-inch meatballs.
Add, a few at a time, to the simmering soup.
When all meatballs are added, bring soup back to boiling.
Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.
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