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Southwestern Meatball Soup

Ingredients: 1 garlic cloves; crushed 1 Cup(s) onion [minced] 1 salt and pepper to taste 1/6 Ounce(s) oregano 1 egg, slightly beaten 1/3 Cup(s) uncooked long grain rice 3/4 Pound(s) ground pork 3/4 Pound(s) ground beef 1/8 Cup(s) oil 4 Ounce(s) tomato paste 10 beef bouillon 1/2 Cup(s) chopped fresh coriander Directions: 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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