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Mexican Meatball Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MEXICAN MEATBALL SOUP
 Categories: Mexican
      Yield: 6 Servings
 
MMMMM-------------------------MEATBALLS------------------------------
      1 lb Ground round
    1/2 md Onion; minced
      2 tb Bread crumbs
      1 tb Fresh mint minced OR 1 ts
           -of dried mint crushed
      1    Egg; slightly beaten
    1/2 ts Salt
        pn Cumin
      2 tb Raw rice

MMMMM---------------------------BROTH--------------------------------
     16 oz Can whole tomatoes
      1 md Onion; copped
      2    Garlic cloves, minced
      1 tb Oil
      6 c  Beef OR chicken stock
      2    Carrots; sliced
      2    Zucchini; sliced
    1/2 ts Salt or to taste

MMMMM--------------------------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 Academy-Mexican Cooking
 
MMMMM

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