mExIcAn aLbOnDigAs sOuP

this is from nancy, really yummy

***Meat Balls (Albondigas)***
1 1/2 pound ground beef
1/3 cup long grain rice
2 slices white bread
1/2 cup milk
2 eggs
2 teaspoons salt
1 tablespoon black pepper
***Soup (Sopa)***
2 tablespoons vegetable oil
4 garlic cloves, chopped
8 ounces onion, chopped
1/2 cup diced bell pepper
3 quarts water or salt-free broth
3 tomatoes, diced
1 cup rice
2 tablespoons salt
1 tablespoon ground cumin
1 tablespoon black pepper
2 carrots, sliced 1/8-inch
1 zucchini, sliced 1/8-inch
***Garnish***
Fresh limes
Cilantro
Hot corn tortillas
Soak the bread in the milk. Place all the ingredients for the meat balls in a deep pan; include the milk and bread. Mix all the ingredients by hand very well. Make small meat balls, making size 1 inch to 1 1/2 inches. Set aside. Soup preparation: Place vegetable oil in a saucepan over medium heat. Add the garlic, onions and bell pepper. Cook until onions are soft. Add the water, diced tomatoes, rice and spices. Bring to hard boil. Carefully add the meat balls to the boiling soup. Lower the heat to a slow boil and cook until rice is soft, approximately 35 to 45 minutes. Add remaining ingredients.