Mexican Meatball Soup

From Loretta C. Guillory, Unit 3, DPS, Oahu

One of my best friends in San Fernando Valley, California, gave me this recipe. It was great for the cold and windy winter weather, most of all for large families. We both had quite large families. She had four children, and I had five.

• 1/2 cup rice, washed
• 2 pounds ground meat
• 1 medium tomato, diced
• 1/2 cup green onion, chopped
• 1 teaspoon garlic salt
• Black pepper to taste
• 4-5 quarts water
• 4 celery stalks, sliced 1/2-inch thick
• 2 8-ounce cans tomato sauce
• 4-5 medium Idaho potatoes, cut into 1-inch cubes
• 1/4 medium cabbage or mustard cabbage, cut in 1/4-inch slices
• Salt or Lawry’s seasoned salt
• Pepper
• Cilantro
• Flour tortillas

In a bowl, mix first six ingredients together. Form into 2-inch meatballs.

Heat water in stockpot to boiling. Add meatballs, celery, and tomato sauce; boil about 30-45 minutes until rice is cooked, stirring occasionally. Add cubed potatoes and cook until done. Do not overcook. Add cabbage slices and season with salt or seasoning salt and pepper to taste.

Serve with sprigs of cilantro and heated flour tortillas. Makes 4-6 servings.