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Albondigas Soup

1 lg. onion, chopped fine
1 (16 oz.) can tomatoes, chopped
1 clove garlic, chopped
1 (4 oz.) can chopped Ortega chiles
3 qt. water
2 lb. lean ground beef
4 rounded tbsp. cooked rice
1 egg, beaten
Pepper and salt to taste


Combine 1/2 of the chopped onion with tomatoes, garlic and green chili peppers in a 4 to 6-quart pan. Simmer for 20 minutes. Add water and salt; bring to a boil, then reduce to simmer. Mix remaining onion with beef, cooked rice and egg; season to taste with salt and pepper and mix well. Form into small balls and add to soup. Simmer until done, about 4 hours. Add additional water as necessary. Makes about 10 servings.


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