Recipe - Southwestern Meatball Soup

Three fourths pound Ground Beef
Three fourths pound Ground Pork
1/3 cup Uncooked long grain Rice
Egg, slightly beaten
1 teaspoon Dried Oregano
1 ds Salt & Pepper, to taste
Med Onion, peeled & minced
Clove garlic, crushed
2 tablespoon Salad Oil
One half cup Tomato paste
10 cup Beef Bouillon
One half cup Chopped fresh coriander

Can substitute parsley for coriander, if neccessary.
Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini