Southwestern meatball soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Ground Beef |
| ¾ | pounds | Ground Pork |
| ⅓ | cup | Uncooked long grain Rice |
| 1 | x | Egg, slightly beaten |
| 1 | teaspoon | Dried Oregano |
| 1 | dash | Salt & Pepper, to taste |
| 1 | x | Med Onion, peeled & minced |
| 1 | x | Clove garlic, crushed |
| 2 | tablespoons | Salad Oil |
| ½ | cup | Tomato paste |
| 10 | cups | Beef Bouillon |
| ½ | cup | Chopped fresh coriander |
Directions
Can substitute parsley for coriander, if neccessary.
Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and ¼ teaspoon pepper (or to taste) in a large bowl. Shape into small balls, about the size of golf balls. Saute onion and garlic in heated oil in a large kettle until tender. Mix in tomato paste. Add bouillon; season with salt and pepper. Bring to a boil. Add meatballs and reduce heat. Cook slowly, covered, about 30 minutes, until meatballs are cooked. Stir in coriander or parsley.
Serves 6 to 8.