Albondigas soup (meatball soup)

Been feeling a little sick the last couple days so made some Mexican Sopa de Albóndigas (meatball soup). If you haven’t tried the spicy Pato brand of tomato sauce , you should! It imparts delicious flavor without being over powering. This one was jalapeño but I have used their Chile fresco one too. Amazing!
Other surprises in this version: I added some ground cloves, as well as thyme and oregano, but you can add any fresh or dried herbs you have available.
Prepare Meatballs:
Into a big bowl, combine 2 lbs. ground beef with two eggs, salt, pepper, cumin, oregano, and ground cloves (season to taste).
Add 1/2 cup bread crumbs and half cup of any long grain rice (I used jasmine) to meat mixture.
Mix well until all ingredients are incorporated and then form into meatballs of equal size.
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