Southwestern meatball soup

Yield: 6 servings

Measure 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

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.

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