Mexican Meatball Soup – We Love God!

In the New Testament there is a fine distinction between teaching and preaching. The preacher is described as more of a “herald” (see 1 Tim. 2:7; 2 Tim. 1:11). He is to herald forth the good news, much as a town crier would enthusiastically announce good news. Good teaching will have some aspects of heralding about it, and it should involved some motivation and application. Good preaching will certainly involve teaching also, but preaching does not stop there. Preaching also involves a dynamic that strongly calls for actions, whether it is a call to repentance and faith, a call to service, or a call to carry the Gospel to others.

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Dairy	Mexican	Mexican	6	Servings

INGREDIENTS

1	lb	Ground round
1/2		Onion, minced
2	T	Bread crumbs
1	T	Fresh mint minced OR 1 ts
		of dried mint crushed
1		Egg, slightly beaten
1/2	t	Salt
	pn	Cumin
2	T	Raw rice
16	oz	Can whole tomatoes
1		Onion, copped
2		Garlic cloves, minced
1	T	Oil
6	c	Beef OR chicken stock
2		Carrots, sliced
2		Zucchini, sliced
1/2	t	Salt or to taste
		Salsa
		Sour Cream

INSTRUCTIONS

Place all the ingredients for the meatballs in a bowl, mix together
thoroughly.  Form small meatballs. Moisten your hands frequently with
cold water to prevent the meat from sticking.  Drain juice from the
tomatoes and reserve.  Coarsely chop the  tomatoes. Set aside.  In soup
pot, saute onion and garlic in oil until soft. Add the stock  and bring
to a boil.  Slowly add the meatballs and bring to a second  boil; skim
if necessary. Reduce heat, add the tomatoes and their  juice. Cover and
simmer 20 minutes.  Add carrots and zucchini. Check  for seasoning and
salt if necessary. Cover and continue cooking for  30 minutes.  Source:
Calif. Culinary Academy-Mexican Cooking

A Message from our Provider:

“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”