Albondigas

2 LBS. GROUND MEAT
3 TSP. OF DRIED OREGANO
1/2 CUP UNCOOKED LONG GRAIN RICE
2 TSP. SALT
1 TSP. GROUND PEPPER
8 OUNCE CAN OF CRUSHED TOMATOES
1 SM. CAN OF TOMATO SAUCE
1/2 SMALL CHOPPED WHITE ONION
3 CHOPPED CLOVES OF GARLIC
6 MEDIUM POTATOES (CUBED-1/2 INCH)
1 PINCH OF CUMIN SEEDS

Take the ground meat and add all the ingredients together except the potatoes and small can of tomato sauce.  Once thoroughly mixed roll into MEDIUM sized meatballs.  Place a Deep Soup Pot on the stove with water to boil.  Once the water is boiling, drop the meatballs into the pot.  At this point add the tomato sauce and salt the water to taste, add the potatoes.  You can also add fresh chopped Green Chile, Jalapeño's, or Red Chile for additional flavor.  Let the soup boil for approximately 30 to 45 minutes or until the rice has fluffed in the meatballs.  You can cut a meatball to taste and to ensure it is thoroughly cooked.