| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Spanish | Soups | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Pork, ground |
| 1/2 | lb | Beef, ground |
| 1 | Egg | |
| 1/2 | c | Rice, brown; uncooked |
| 1 | Onion, diced fine | |
| 1/2 | ts | Thyme |
| 8 | c | ;Water |
| 1 | Tomato; chopped | |
| 1 | Garlic clove; diced | |
| 1/2 | c | Chile huerta |
| 2 | Yerba buena, sprig | |
| 1 | sl | French bread; thick |
| 1/2 | ts | Cumin |
| 2 | Carrot; sliced thin | |
| 1 | c | Peas, fresh or frozen |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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