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Albondigas soup- Kathy
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| 6 c | chicken broth |
| 32 oz | beef consumme, undilluted |
| 2 medium | onions, chopped |
| 1 t | oregano |
| Cayenne pepper | |
| 1 lb | extra lean ground beef |
| 2 | egg whites |
| 1/4 c | flour |
| 1 c | finely chopped cilantro |
| 1 lb | carrots, peeled and chopped thin |
| 1/3 c | long grained rice |
| 3/4 lb | spinach leaves |
| 4 | limes |
Pour off 1/3 c chicken broth and reserve. In a large, heavy pot combine the broth, consumme, onions, oregano and cayenne. Boil, then simmer. Meanwhile, mix beef, reserved broth, flour and eggs. Form into 1" meatballs drop into simmering broth. Cook 5 minutes.
Add cilantro, carrots and rice. Cook uncovered 20 mins. Wash, then shred spinach. Add to soup,cook 5 mins. Squeeze 1 lime into soup. Cut limes into wedges. Serve with tortillas.
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