An original recipe by a very dear Spanish lady. Albondigas is a Mexican word for, "meatball". Popular Mexican/Spanish dish of spicy meatballs, usually in a tomato sauce. Sopa de albondigas is a beef-broth soup with meatballs and chopped vegetables.

MEATBALLS
1 lb. ground beef
1/4 c. bread crumbs
1/4 c. tomato juice
2 TBSps.. minced onion
2 tsps. garlic salt

Combine and shape into 8 large meatballs. Brown in oven 10 min. and remove.

SOUP
10 oz. can condensed beef broth
1 c. assorted diced vegetables (celery, etc.)
16 oz. can tomatoes, chopped or crushed
2 c. water
1/2 c. cooked rice
1/2 c. shredded carrots
2 TBSps. minced onion
3/4 tsp. salt

Combine in saucepan and cook 15 minutes. Add meatballs and keep hot.

Serves 8

Variations: Meatballs
Add:
2 tsps. chopped garlic
2 tsps. diced chilies
2 tsps. chopped Cilantro and/or 2 tsps. cumin
1 egg
Use beef and pork in center of meatball or add 1 olive or chopped pine nuts for a surprise. Can also add unbaked meatballs to hot boiling soup, lower heat and simmer until meatballs are cooked.

Broth or Soup: Can add fresh herbs, mint and/or cilantro

NOTE: Meatballs can also be added to a red sauce and beef broth combined and put in chafing dish and served as an appetizer. For 1 lb. beef, use 1 c. red sauce and 1 c. broth.

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