Southwestern Meatball Soup

Recipe Ingredients

3/4 lb	340g / 11oz	Ground beef
3/4 lb	340g / 11oz	Ground pork
1/3 cup	53g / 1.9oz	Uncooked long grain rice
		Egg - slightly beaten
1 teaspoon	5ml	Dried oregano
1		Salt and pepper - to taste
1		Onion - peeled and minced (medium)
1		Garlic - crushed
2 tablespoons	30ml	Salad oil
1/2 cup	118ml	Tomato paste
10 cups	625g / 22oz	Beef bouillon
1/2 cup	73g / 2.6oz	Fresh coriander - chopped

Recipe Instructions

Can substitute parsley for coriander, if necessary. 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.

Source:
Jim Sposato

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