Albóndigas en Caldo

Mix ground beef, uncooked rice, egg, minced onion, minced garlic, salt, and pepper in a large bowl. Mix gently with your hands until just combined - don't overwork it.

Roll the mixture into walnut-sized meatballs, about 1.5 inches across. Wet your hands to prevent sticking. Set aside on a plate.

chop two Roma tomatoes, quarter of an onion, and 2 garlic cloves. add to a pan with tallow. Fry until soft.

once vegetables are fried, add 2 liters of water, add 3 to 4 mint leaves, let boil

once boiling, carefully add the meatballs one by one so they don't break. Set flame to medium, leave for 30 minutes

Then add potatoes and celery, add a can of El Pato Tomato sauce. Let sit for 10 minutes

Next add carrots, zucchini and let cook for another 10 minutes or until veggies are soft.

Serve hot with warm tortillas and lime wedges.