Laun/Pruett Recipe Collection
Albondigas Soup (adapted from the web)

1 1/2 pounds ground beef
1/2 lb. pork sausage

1/2 cup finely diced onion
1/2 cup finely diced celery
1 tablespoon minced garlic
1 teaspoon ground cumin
2 eggs
1/2 cup uncooked rice
2 tablespoons dry bread crumbs
salt, pepper
1/2 pint fresh salsa (hot or mild, as you like it)
2 tablespoons olive oil
1/2 cup diced carrots
1 cup chopped fresh tomato
10 cups chicken stock
1 bunch cilantro
tortillas, optional

Preheat oven to 350 degrees F.
Combine beef, onion, 1/4 cup celery, garlic, cumin, eggs, rice, and bread crumbs. Season to taste with salt and pepper.
Mix well. Form into 30 small meatballs. (I use a cookie scoop).
Place on baking sheet and bake at 350 degrees for 20 minutes. Set aside.

Heat olive oil in stock pot. Add carrots and remaining celery. (I doubled the quantity so 1/2 c. carrots and 1/2 c. celery; 1/2 c. onion. Saute until vegetables are translucent. Add the tomatos and chicken stock. (I used a 48 oz Swansons plus 3 cups of homemade chicken stock I had in the freezer.)
Season to taste with salt and pepper.

Bring to boil, reduce heat and simmer for 30 minutes.
Add meatballs.
Trim cilantro stems and add leaves to soup.
Add one quart fresh salsa (chopped tomatoes, onion and cilantro) from the Ranch Market. Adjust seasonings.

Serve hot with tortillas.

http://www.grouprecipes.com/36097/grandmas-albondigas-soup.html
said it was in the LA Times...from the Rancho Bernardo Inn.

Recipe Contributed by Mary Ann Laun