(Mexican meatball soup)
1 lb meatloaf mix, rolled into balls 1 in dia.
(see meatloaf mix)
1/2 cup miniature carrot pieces
1 stalk of celery sliced
2 baking potatoes, large dice
1 onion sliced
2 trays of broth, or two cans chicken stock
(see broth recipe)
1 small can tomato sauce
1 package Taco seasoning
Put a small amount of oil in bottom of pot. Add onions, celery, saute till translucent.
Put broth, tomato sauce, water if needed, Taco seasoning in large pot. Heat to boiling. Add meatballs, carrots and potatoes. Simmer 20 minutes, till potatoes and meatballs are cooked through. Serves 4.
Serve with salad and cornbread.