Albondigas (Mexican Meatball Soup)

Meatball Ingredients
2 lbs s ground beef
1/2 Of a yellow onion chopped
1/3 cup freshly chopped cilantro
1 Egg
3 Teaspoons Salt
1 Teaspoon Peper
2 Teapoons of Granulated Garlic
1/2 Cup uncooked white long grain rice

In a large bowl hand mix all ingredients and form into meatballs about the size of a ping pong ball. The meatballs will expand during cooking so stay away from softball sized meatballs.

Broth:
4 Vine ripened tomatoes
1 Small can tomato sauce
3 Cloves of garlic pressed or finely chopped
1/2 Of yellow onion chopped
1 Jalapeno (optional)
2 to 3 Tablespoons vegetable oil
Water
2 Tablespoons fresh chopped cilantro

Boil 4 vine tomatoes in enough water to cover them over. Boil until the skin of the tomatoes easily peels off. Remove skin. Add the tomatoes a half at a time to a blender with some of the liquid they were boiled in. Add water as needed. The desired consistency is a smooth liquid that covers the back of a spoon. Set aside for now. Heat a stockpot on medium and add the oil, enough to cover the bottom of the stockpot. Sautee the other half of the yellow onion and cloves of pressed garlic, 2 minutes. Add the tomato liquid, and canned tomato saucem bring to a boil then add the meatballs. Season with more salt and pepper to taste and add ½ of a jalepeno. Boil on high for 5 minutes then lower the heat low and simmer for 15 minutes covered or until meatballs are cooked through. Right before serving toss in the remainder of the cilantro.