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.