albondigas

1 quart water
4 carrots, sliced
2 small potatoes, peeled and diced
1 medium onion, diced
1 1/2 cups salsa, medium or hot
1 tablespoon chopped celery
2 beef bouillon cubes
1 1/2 pounds ground beef
1/3 cup seasoned dry bread crumbs
1/3 cup milk
chopped fresh cilantro
hello folks In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

STEP2
Mix the beef, celery,breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once bouillon returns to a boil, reduce heat to medium-low. Cover and cook 20 minutes, or until meatballs are no longer pink in center , vegetables are tender and bouillon has thickened.
(use some tomatopaste and tomatoes if desired.(see below)

STEP3
Serve with rice, beans,corn & sprinkled cilantro for garnish.

TIP:
Use some extra garlic, oregano and 2 fresh tomatoes.
Try some chunks of salami in your sauce and add a little white wine!