Title: Southwestern Meatball Soup
Categories: Soup Pork Ground Beef
Yield: 6 Servings
| 3/4 | lb | Ground Beef |
| 3/4 | lb | Ground Pork |
| 1/3 | c | Uncooked long grain Rice |
| | | Egg, slightly beaten |
| 1 | ts | Dried Oregano |
| 1 | ds | Salt & Pepper, to taste |
| | | Med Onion, peeled & minced |
| | | Clove garlic, crushed |
| 2 | tb | Salad Oil |
| 1/2 | c | Tomato paste |
| 10 | c | Beef Bouillon |
| 1/2 | c | Chopped fresh coriander |
Can substitute parsley for coriander, if neccessary.
Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and 1/4 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.