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A friend of mine shared her lunch with me one day, something I had never had before, something I had never heard of before. Silly me, guess I never look at the Soup section of a menu at any Mexican Restaurant, since then, realizing it is on every menu. Wonderfully seasoned soup with delicious meatballs filled with rice.

Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 90-95 minutes | Ready In: 2 hours 5 minutes
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US Metric


1 1/2 lbs. ground beef

1/2 large onion, diced

1/2 large tomato, diced

3 large eggs

1 c. long grain rice, uncooked

4 tsp. dried marjoram

3 tsp. ground cumin

2 tsp. each dried thyme, garlic powder


12 c. water

5 small carrots, peeled, chopped

5 small celery, chopped

1 green bell pepper, seeded; chopped

1 bunch cilantro, chopped

1 1/2 tsp. freshly ground black pepper

4 tsp. each dried marjoram, ground cumin

3 tsp. garlic powder

2 tsp. salt

1 1/2 tsp. dried thyme

3 medium potatoes, peeled, cubed

Cooking Process:

In a mixing bowl, combine meatball ingredients. Refrigerate until ready to make meatballs. In a large saucepan; combine soup ingredients except potatoes and bring to a boil. Reduce heat; simmer 1 hour. Form 1-inch meatballs; add into soup with potatoes; simmer 30-35 minutes. Serves 8-10.