Albondigas Soup

Ingredients

• 2 - 1.25 ounce packages Lawry's taco seasoning
• 2 - 16 ounce cans stewed tomatoes, original or mexican style
• 1 pound carrots, peeled and thinly sliced
• 3 large celery stalks, thinly sliced
• 1 large onion
• 1 small bunch cilantro
• 1 pound extra lean beef
• 1 egg
• 1 or 2 cloves garlic, minced
• Salt and pepper to taste

Directions

In a 5- or 6-quart pot, combine taco seasoning, tomatoes, carrots and celery with 3 quarts water. Bring to a rapid boil; reduce heat to maintain a gentle boil. Dice two thirds of the onion and add it to the soup. Mince the remaining third and reserve. Chop the top 2/3 of washed and rinsed cilantro; add to soup. Finely mince the remaining leaves and stems and add to the reserved onion.

Serves 6 generously.