Mexican Meatball

My sister in law, Melinda, made this for Emma, Rachel and Heather's baby shower. She got the recipe from my sister in law Melanie. I'm happy to add this yummy family recipe to my soup collection. 

 Mexican Meatball Soup {Albondigo Soup}

Make broth and simmer 20 minutes-

5- 10.5 oz can beef bouillon

1 quart water

1-2  7oz. can green chiles (or salsa verde) 

1 onion, chopped (could saute before adding) 

1 28 oz can diced tomatoes

1/2 tsp basil

1/2 tsp oregano

S+P to taste

Meatballs-

1 lb ground beef

1/4 lb sausage

1 onion chopped

1 egg, beaten

S+P

Garlic powder

1/4 C. milk

1/4 cup fresh basil

1/2 C. cornmeal

Make small meatballs, size of a golf ball or smaller. Add raw meatballs to broth with 1/2 C. rice (can add rice to meatball mixture) Simmer on low heat for 1 hour. Can add carrots, potatoes, celery, (zucchini) last 1/2 hour. Serve with cheese, tortilla chips, salsa, lime, cilantro, sour cream etc. Can be frozen for later use. 

I looked up this recipe and you also can use chicken bouillon and add zucchini, as well as add the rice to the meatball mixture.