Albondigas- Meat Balls from South America

These meatballs, with a refreshing hint of mint, are tasty in a soup, with pasta, or on their own.

• 2 pounds ground beef
• 1 egg
• salt and pepper to taste
• 4 tablespoons raw rice
• 1/2 teaspoon onion salt
• 1/2 teaspoon garlic salt
• 1 small can tomato sauce
• Bay leaves and mint to taste
• 4 cups (or more) boiling water

Mix first 6 first ingredients and form into walnut-sized balls. Place in the boiling water and skim off foam as the meatballs cook. Check for seasoning and cook until the rice is tender, about 1 hour. For other uses, lift out the meatballs and let drain. For soup, add tomato sauce, bay leaves and a sprig of mint to the pot. Serve with crackers or bread.