Albondigas is one of my most favorite soups.
I received this recipe many years ago from my mom...
who was given the recipe by her neighbor...
who was taught to prepare this yummy soup while living in Mexico.
I tell you this because, like the game telephone, some things may have been altered along the way :)
Gather the Ingredients:
Cook onion and garlic in oil until translucent. (While that is cooking prepare Minute rice and set aside).
Then add tomato sauce and beef stock and bring to a boil.
While stock is coming to a boil, mix ground beef, ground pork, cooked rice, cornstarch, Oregano, salt, pepper, and egg. 
Mix well and form into walnut size balls.
Drop into boiling broth. Add veg-all (and chilies if you choose), cover, reduce heat to med low and cook for 30 minutes.
Cut tortillas into strips and fry in oil until crisp. Drain on paper towels.
To serve, top soup with tortilla crisps and cheese and Dig In! Yum-O!!!
1 onion, finely diced
2-3 cloves garlic, finely diced
vegetable oil
1/2 C canned tomato sauce
2 qts beef stock
1/2 lb ground beef
1/2 lb ground pork
2-3 cans Veg-all
1/2 C cooked rice
1 Tbsp cornstarch
1/4 tsp Oregano
1 tsp Salt
1/4 tsp Pepper
3-4 Tbsp Cumin
1 egg, slightly beaten
Ortega green chiles (optional)
1 C shredded jack or cheddar cheese
8-10 corn tortillas, cut into strips
Then add tomato sauce and beef stock and bring to a boil.
Mix well and form into walnut size balls.
Drop into boiling broth. Add veg-all (and chilies if you choose), cover, reduce heat to med low and cook for 30 minutes.
Cut tortillas into strips and fry in oil until crisp. Drain on paper towels.
To serve, top soup with tortilla crisps and cheese and Dig In! Yum-O!!!
