Albondigas Soup

Dissolve beef boullion in two cups of boiling water in a medium bowl. Set aside.

Heat olive oil in a large heavy-bottomed pot (5-quart) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more.

Add chicken broth to the bowl of dissolved chicken bouillon. Add broth mixture, Worcestershire sauce and tomato sauce to the pot with the onion and garlic. Bring to boil and reduce heat to simmer. Add carrots and string beans and allow to simmer.

Prepare the meatballs by combining rice, Italian seasoning, garlic powder, salt, pepper and ground beef in a large bowl. Then add a raw egg to the beef mixture and combine with your hands. Form mixture into 1-inch meatballs.

Add the meatballs to the simmering soup, one at a time. Cover the pot and let the soup simmer for 30 minutes. Add Tabasco sauce to taste, and serve with crusty bread or your favorite cracker. Enjoy!