Southwestern Meatball Soupbeef, soups 3/4 lb ground beef 3/4 lb ground pork 1/3 cup uncooked long grain rice 1 egg, slightly beaten 1 teaspoon dried oregano 1 dash salt & pepper, to taste 1 med onion, peeled & minced 1 clove garlic, crushed 2 tablespoon salad oil 1/2 cup tomato paste 10 cup beef bouillon 1/2 cup 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. |
