Albondigas

1/2 lb Ground pork

1/2 lb Ground beef

1 Egg

1/2 c Brown rice, uncooked

1 Onion, diced fine

1/2 ts Tomio (thyme)

8 c Water

1 Tomato, chopped

1 Clove garlic, diced

1/2 c Chili huerta

2 Yerba buena

1 Thick slice French bread

1/2 ts Comino (cumin)

2 Carrots, sliced thin

1 c Peas, fresh or frozen

Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into small balls. Bring water to boil and add balls; simmer at low boil for 1 hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35 minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small amount of soup broth until very soft. Place in blender with comino; chop together; add to soup. Next add carrots and peas; simmer until vegetables are tender. Serve.