Yield: 6 servings
Measure | Ingredient |
---|---|
½ pounds | Ground pork |
½ pounds | Ground beef |
1 \N | Egg |
½ cup | Brown rice, uncooked |
1 \N | Onion, diced fine |
½ teaspoon | Tomio (thyme) |
8 cups | Water |
1 \N | Tomato, chopped |
1 \N | Clove garlic, diced |
½ cup | Chili huerta |
2 \N | Yerba buena |
1 \N | Thick slice French bread |
½ teaspoon | Comino (cumin) |
2 \N | Carrots, sliced thin |
1 cup | Peas, fresh or frozen |
Mix pork, beef, egg, rice, ½ of onion, and tomio together; make into small balls. Bring water to boil and add balls; simmer at low boil for 1 hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35 minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small amount of soup broth until very soft. Place in blender with comino; chop together; add to soup. Next add carrots and peas; simmer until vegetables are tender. Serve.
Serves 6.
Posted by Fred Peters.