Albondigas

This is a Mexican meatball soup that my dad always made when I got sick.  Much better than boring old chicken soup.  It makes a ton, so freeze half of it in individual servings.

Ingredients
2 pounds lean ground beef
2 eggs
1 tablespoon oregano
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon salt
1 small onion, finely chopped
1/2 cup uncooked rice
2 bay leaves
1/2 teaspoon cumin
1 (8 oz) can tomato sauce
5 medium carrots, diced
Salt, pepper, garlic powder
Flour tortillas

Preparation

1. Mix beef through rice together with hands.  Make 1 inch meatballs
2. Boil water, approx. 6 cups.  Put meatballs in boiling water with bay leaves and cumin.
3. Simmer 1/2 hour, then skim fat.
4. Add tomato sauce and carrots 
5. Season broth with salt, pepper and garlic powder
6. Simmer 10 more minutes
7. Serve with tortillas.