Meatball Soup - Sopa de Albondigas
Submitted by virginislander on June 24, 2003 at 9:45 pm

1-1/2 pounds of frozen pre-made meatballs, thawed
47 oz. regular strength chicken broth
3 cans condensed consomme'
1 teaspoon oregano leaves
2 medium sized onions, chopped
6 carrots, very thinly sliced
1/4 cup rice
1/4 to 1/3 cup chopped fresh cilantro (coriander)
3/4 pounds spinach
2 to 3 limes, cut in wedges

1. Bake thawed meatballs in 300F oven for 10 to 15 minutes to draw some of the fat out or zap in microwave on paper towels.

2. In an 8-quart pot, combine broth, consomme', oregano, and onions, and bring to a boil; reduce heat to low.

3. Add meatballs, carrots, rice, and cilantro to broth. Simmer uncovered for 20 minutes or until carrots and rice are tender.

4. While that is cooking, remove and toss out spinach stems, wash carefully, and cut crosswise into thin shreds (this goes really fast if you roll up piles of spinach before cutting).

5. Add spinach to stock and cook, uncovered, 5 more minutes.

Serve in soup bowls or plates with lime wedges to squeeze all over.
Makes 6 to 8 servings