1 lb. lean ground beef
1/2 sm. onion, minced
2 tbsp. bread crumbs, optional
1 tbsp. fresh mint, minced (or 1 tsp. crushed dried mint)
1 egg, slightly beaten
1 tsp. salt
1/8 tsp. cumin powder
1/4 tsp. ground pepper
2 tbsp. raw rice
1/4 c. tomato sauce

Mix all the ingredients except the tomato sauce, which should be added last, using only enough to make the mixture moist, but firm enough to hold together as balls.

Form mixture into small meatballs. Moisten your hands frequently with cold water while forming the balls to prevent the meat from sticking.

CALDO (Broth) :
1/2 sm. onion, chopped
1 clove garlic, minced
1 tbsp. bell pepper, minced (optional)
1 tbsp. oil
6 c. beef or chicken stock (or water)
1/2 c. tomato sauce
1/2 tsp. salt, or to taste
Diced or chopped vegetables, raw carrots, Italian or summer squash, celery (optional)

Saute the onion, garlic and bell pepper in oil until they are soft. Add the stock (or water), tomato sauce and salt; bring to a hard boil.

Add all the meatballs slowly so that the boiling does not stop. If water is used instead of stock, the meatballs will form an adequate stock of their own as they cook. Skim, if necessary.

Add the diced or chopped vegetables, as desired. Lower heat to a simmer. Cover and cook for about 25 minutes. Serves 6-8.

Serve albondigas with hot chile salsa or topped with minced cilantro.

Like many stews and soups, albondigas are best prepared a day in advance of need, especially if water is used instead of stock. They freeze well.