Abondigas Soup

• 2 tbsp Olive Oil
• 1 large Onion
• 1 large Garlic Clove, minced
• 3 quarts Chicken Stock (Beef or a mixture of either stock and water can be substituted)
• 1/2 cup Tomato Sauce
• 1/2 lb String Beans, Strings and ends removed and chopped to 1 inch pieces
• 2 large Carrots, peeled and sliced
• 1/3 cup raw White Rice
• 1 lb Ground Beef
• 1/4 cup Fresh Mint leaves, chopped
• 1/4 cup Parsley, chopped
• 1 raw Egg
• 1 1/2 tsp Salt
• 1/4 tsp Black Pepper
• dash Cayenne
• 1/2 cup Peas, fresh or frozen
• 1 tsp Oregano
• Salt and Pepper
• 1/2 cup Fresh Cilantro, Chopped

Heat oil in large pot over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots.

Prepare meatballs by Mixing rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form into 1-inch meatballs.

Add meatballs to simmering soup one at a time. Cover and simmer for 30 minutes. Add peas five minutes to end of  1/2 hour. Add pinches of  oregano, salt and pepper to taste. (dash of cayenne: optional)

Top with fresh cilantro.