Albondigas en Chipotle

In a large bowl, combine the Ground beef, White rice, Egg, finely chopped Fresh mint leaves, finely minced White onion (50g), minced Garlic (10g), Salt (5g), and Black pepper. Mix thoroughly until all ingredients are well incorporated.

Form the meatball mixture into small, uniform balls, approximately 30 grams each, and set aside.

To prepare the broth base, place the Roma tomatoes, roughly chopped White onion (100g), and Garlic cloves (20g) in a pot with enough water to cover. Bring to a boil and cook until the Roma tomatoes are soft, about 10-15 minutes. Drain the water.