Albondigas Meatball Soup

1 lb ground beef (or a blend of pork and beef)
1 medium onion, diced small
1/2 cup cooked white rice
2 or 3 small cloves of garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons oil
salt and pepper
                                                                                 
Saute the onions and garlic with the cumin and oregano over medium
heat, until translucent and cooked, about 5 minutes. In a big bowl
add the onion mixture and cooked white rice to the ground beef along
with 2 whole eggs. Mix well, season with salt and pepper and form
into small meatballs, 1 to 2 tablespoons each.

                                                                                 
6 cups chicken stock
1 large tomato or 1/2 can of stewed tomatoes
1 clove of garlic, minced
1 medium onion, diced
1/2 teaspoon cumin
1/2 teaspoon dried oregano
salt and pepper

Saute the onion, garlic and tomato until the tomato begins to break
down, about 3-5 minutes. Add the chicken stock and bring to a boil.
Lower the heat and drop in the meatballs very gently into the hot
liquid. Cook over medium heat, covered, for 20-30 minutes.  Season
the soup with salt and pepper to taste.  

To serve, top the soup and meatballs with chopped cilantro and serve
with fresh warm corn tortillas or a crusty baguette.