Albóndigas is the Spanish word for meatballs, and here the meatballs are served in a tomato-based sauce for a hearty main-dish soup. If making ahead, cool, cover, and chill up to 2 days. Heat to simmering to serve.
1 onion (1/2 lb.), chopped
1 carrot (1/4 lb.), peeled and diced
1 can (14 to 15 oz.) chopped tomatoes
6 cups beef broth
1 pound ground lean beef
1/4 cup white rice
1/4 cup all-purpose flour
1 large egg
About 1/4 teaspoon salt
1 cup chopped fresh cilantro
How to Make It
In a 4- to 5-quart pan, combine onion, carrot, tomatoes and their juices, 5 1/2 cups broth, and 1/2 cup water. Set pan over high heat and cover.
Meanwhile, in a bowl combine remaining 1/2 cup broth, beef, rice, flour, egg, 1/4 teaspoon salt, and 1/2 cup cilantro. Mix with your hands to blend well.
Uncover broth and vegetables and drop meat in 1 tablespoon portions into pan. When soup boils, reduce heat to a gentle simmer, cover pan, and cook 20 minutes.
Stir remaining cilantro into soup and ladle into bowls. Add salt to taste.