Title: Southwestern Meatball Soup
Categories: Soups, Meats
Yield: 6 servings
3/4 lb Ground Beef
3/4 lb Ground Pork
1/3 c Uncooked long grain Rice
1 x Egg, slightly beaten
1 t Dried Oregano
1 ds Salt AND Pepper, to taste
1 x Med Onion, peeled amp; minced
1 x Clove garlic, crushed
2 T 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. |
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