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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Course: soup / Difficulty: Easy / Number of Servings: 6 |
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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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