Title: Southwestern Meatball Soup
Categories: Soups/stews, Pork/ham, Ground beef, Beef
Yield: 6 servings

3/4 lb Ground Beef 1 x Med Onion, peeled minced
3/4 lb Ground Pork 1 x Clove garlic, crushed
1/3 c Uncooked long grain Rice 2 tb Salad Oil
1 x Egg, slightly beaten 1/2 c Tomato paste
1 ts Dried Oregano 10 c Beef Bouillon
1 ds Salt Pepper, to taste 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.

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