Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Pork, ground |
| ½ pounds | Beef, ground |
| 1 \N | Egg |
| ½ cup | Rice, brown; uncooked |
| 1 \N | Onion, diced fine |
| ½ teaspoon | Thyme |
| 8 cups | ;Water |
| 1 \N | Tomato; chopped |
| 1 \N | Garlic clove; diced |
| ½ cup | Chile huerta |
| 2 \N | Yerba buena, sprig |
| 1 slice | French bread; thick |
| ½ teaspoon | Cumin |
| 2 \N | Carrot; 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.