Mexican Meatball and Rice Soup (Caldo de Albondigas) | Cook Smarts

Ingredients

• 1 lb Beef, ground and lean
• 1/4 cup Panko breadcrumbs
• 1 Eggs
• 3/4 tsp Salt
• 1/2 tsp Coriander, ground
• 1/2 tsp Garlic powder
• 1/4 tsp Black pepper
• 12 oz Carrots, chopped
• 1 Onions, medium, diced
• 2 cloves Garlic, chopped
• 2 Tbsp Oil, olive
• 10 oz Coleslaw mix
• 2 Tbsp Tomato paste
• 2 tsp Chili powder
• 1 tsp Oregano, dried
• 1 tsp Hot sauce (opt), use your favorite
• 6 cups Stock, any type
• ~1 cup Cooked rice (leftover from Monday)
• for serving Sour cream
• 2 Tbsp Cilantro leaves