| 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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