Title: Southwestern Meatball Soup
Categories: Soups, Beef
Yield: 6 Servings

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

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