We called my maternal grandmother Lita. Lita made these meatballs all the time. I could never get enough of them growing up. The broken pots and pans I have in my kitchen were inherited from her. Although they are missing handles and look old, they are priceless to me. There are some recipes that I refuse to make in a new pan. For some recipes, it is unthinkable to use anything but the one that she always used.
These are common feelings we have about grandmothers. It is especially important to me make her recipes because she was a career woman all her life. She was employed at Sears for over 30 years and put dinner on the table every night. She was trained as a bookkeeper in Mexico and she was the first person in the family to use a computer. Enjoy the meatballs!
1lb of ground beef
⅓ cup of white rice
1 minced garlic
Salt and Pepper to taste
4 cups of water
1 can of tomato sauce
1 teaspoon oregano
½ cup of white rice
In a large bowl mix ground beef, ½ cup of white rice, egg, minced garlic, salt, and pepper. With hands roll medium sized meatballs that are 1½ inches or smaller than a golf ball.
Bring water to a boil add meatballs, tomato sauce, whole serrano, oregano and boil on high for 15 minutes. After 15 minutes add the rest of the rice to soup and boil for another 15 minutes or until rice is done.
Soup should be a thick and rich tomato sauce.
Lesson: Place meatballs in boiling water so they don’t fall apart when cooking. You can add vegetables or potatoes the last 15 minutes of cooking instead of rice, but you should add more water to make more of a soup style dish.