Mexican

Add water and diluted tomato paste into 8qt stock pot and bring to a boil. In the meantime mix ground beef, onions, garlic, whole eggs, flour, torn up fresh spearmint (or crumble up dry spearmint), black pepper, salt and form into 1 1/2"-2" balls drop into boiling water. After 20 minutes of cooking time add carrots, after 5 minutes of cooking time add potatoes and chayote and after 10 minutes add zucchini. Add diluted Beef Bouillion toward end. Cook for about 5 more minutes and all should be done. (You add vegetables a bit at a time so that they don't fall apart. Albondigas should stay together because of the flour and egg.) The Albondigas are done when you break one open and center specifically rice is well cooked.