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

Christians, when you understand your role as a leader and the value of your wife – balancing the two – you will rightly fulfill God’s expectations. Go wimpy on the leadership part (lack of initiative, masculinity, backbone) and you have become an Adam, Abraham, Ahab or Solomon. Go wimpy on the love and honor part and you’ve become a Nabel or Xerxes. It takes a lot of wisdom to be a godly husband who truly leads and who truly loves. The model is Christ’s leadership of His church. On a human level, my favorite biblical example is Boaz.

Randy Smith

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

INGREDIENTS

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

INSTRUCTIONS

MEATBALLS
BROTH
GARNISH
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

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