Albondigas

This recipe comes from my Granny Case. Its a mexican meatball soup. Rob loves it...because there is a ton of cilantro in it. The soup could be done in the crockpot on a smaller scale. The meatballs can be made ahead and frozen after baking and cooling. This soup keeps a few days in the refrigerator. Its good to make on Sunday for lunches the next week.

Albondigas
2 lbs lean burger
2 eggs
1/2 cup oatmeal
1 large, mild onion, chopped
2 cups cilantro, leaves only, chopped
3 cloves garlic, minced, divided
2 large cans tomatoes
salt
water, enough to finish filling the soup pot
2 cups instant rice
2 medium carrots, sliced thin
Combine the burger, eggs, oatmeal, 3/4 of the chopped onion, 1 cup cilantro leaves, and 2 cloves garlic to form meatballs. Bake on a cookie sheet at 350 degrees about 30 minutes, or until done. For the soup...In a large pot, add the tomatoes, 1 clove garlic, the rest of the onion, 1 cup cilantro, salt to taste, water, instant rice, carrots, and meatballs. Simmer 45 minutes.

FREEZE:
This soup could be frozen, though I don't recommend it. The meatballs can be made ahead and frozen after baking and cooling. Then, add frozen meatballs to the soup....For the crockpot, the meatballs must be thawed.