Albondigas Soup Recipe

Making this Albondigas soup recipe a day ahead of time, the flavors will have a chance to blend.

Hello: I am the little Guru in your ear, the guide the little pepper. I promise not to get in your way. My job is to guide you through this mexican recipe.

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Ingretients
* 1 lb. ground beef
* 1 lb. ground pork
* 4 cloves garlic, minced
* 1 onion, diced
* 1 egg, beaten
* 1 to 2 tbsp. milk
* 2 cups beef broth
* 4 cups water* 1 1/2 tsp. chili powder
* 1 tsp. ground cumin
* 1/2 tsp. oregano
* 1/4 cup uncooked medium grained rice (rinsed)
* 1 (16 oz.) can tomatoes, chopped with juice
* Salt and pepper to taste

Directions
In large bowl mix together ground beef, pork, garlic, onion, bread, egg and milk. Shape into small meatballs. Pour beef broth into Dutch oven (or any large pan) and bring to boil; drop meatballs into broth, poach for 5 to 10 minutes (until tender).

Add chili powder, cumin, oregano, garlic, rice, onions and tomatoes to the meatballs and broth add water and simmer 45 minutes to a hour. Add salt and pepper to taste.

Chopped cilantro, lime wedges and warm corn or flour tortillas for serving.

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