Albondigas

I've already prepped the meat and began making the meat balls.
(mix the rice, egg, pepper, salt and hierba buena with the meat)

Acting like I've done this many times.

Preparing to cut the onions and tomatoes for the sauce.
(chop up the tomato in 4 pieces and chop the onion)

Once all chopped up you add a clove of garlic and throw them in the blender. 

After the sauce is blended you throw it in the pot along with water.
You can add as much water as you like for the soup. You add 2 cubes of the Knorr's Chicken Bouillon and begin
to add the meatballs.  

Once the Albondigas are almost ready, add the carrots and potato. Make sure to chop them into fat chunks. Add some salt (if necessary) and the cilantro. Voila! The Albondiga soup is ready.

Several weeks ago I had asked my mom to teach me how to make Albondigas. Truth be told I am not much of a cook. I promised Mr. A I would make an effort to learn how to make some of his favorite cuisines. I decided to start with Albondigas.

To my pleasant surprise it wasn't as difficult as I imagined. It was actually, dare I say, quite simple. My mom helped me get the ingredients necessary. The only thing I changed was the meat selection. Being that I don't eat beef or pork I opted for ground chicken.

The cook time itself took a little longer than expected. My mom thought it was due to it being chicken rather than beef. The end result was delish! My mom and I were very pleased. Most importantly Mr. A totally approved and enjoyed his meal. My dad also thought it was pretty good. My sister on the other hand opted not to try it. She said the meat looked "too white" and it was freaking her out.

Ingredients:
1 1/2 Pound of Ground Chicken
2 Cups of White Rice
1 Egg
Pinch of Salt
Pepper (as you like)
Table Spoon of Hierba Buena
2 Tomatoes
1/2 an Onion
1 Garlic Clove
2 Cube of Knorr's Chicken Bouillon
1 Large Carrot
1 Potato