SOUTHWESTERN MEATBALL SOUP

19.09.2008 | Author: Cook | Posted in Pork
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SOUTHWESTERN MEATBALL SOUP


Servings: 6
Ingredients: 

  • 3/4 lb Ground Beef
    • 

  • 3/4 lb Ground Pork
    • 

  • 1/3 c  Uncooked long grain Rice
    • 

  • Egg, slightly beaten
    • 

  • 1 t  Dried Oregano
    • 

  • 1 ds Salt and Pepper, to taste
    • 

  • Med Onion, peeled and minced
    • 

  • 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.
Serves 6 to 8.

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