Albondigas Soup (mexican soup)

2 Tbsp olive oil
1 large onion, chopped
1 large garlic clove, minced
1/2 cup of tomato sauce
3 qts of chicken stock or beef stock or water or a mixture of both
2 large carrots, sliced
1/2 lb of string beans, cut into 1 in pieces
1 lb ground beef
1/3 cup raw white rice
1 raw egg
1/2 cup chopped fresh mint leaves and/or parsley
1 1/2 tsp salt
1/4 tsp black pepper
1 1/2 cup of peas (frozen or fresh)
Dried oregano
salt and pepper
1/2 cup chopped fresh cilantro

1. Heat oil in heavy med saucepan over medium high heat. Add onion and garlic and saute' until tender, about 5 min. Add tomato sauce and broth mixture. Bring to boil and simmer. Add carrots and string beans.
2. Prepare meatballs. Mix rice into meat, adding mint and parsley leaves, salt and pepper. Add egg. Form beef into 1 in meatballs
3. Return soup to a gentle simmer. Add meatballs to soup, one at a time. Cover and let simmer for 30 minutes. Add peas towards the end of the 30 minutes. Add a few pinches of oregano and sprinkle with salt and pepper to taste. Garnish soup with chopped fresh cilantro