Southwestern Meatball Soup

3/4 lb Ground

3/4 lb Ground Pork

1/3 c Uncooked long grain Rice

Egg, slightly beaten 1 t Dried Oregano

1 ds Salt & Pepper, to taste

Med Onion, peeled & minced Clove garlic, crushed 2 T Salad Oil

1/2 c Tomato paste

10 c 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.