---------- Recipe via Meal-Master (tm) v8.01
       Title: Southwestern Meatball Soup
  Categories: Soups/stews, Pork/ham, Ground beef, Beef
       Yield: 6 servings
     3/4 lb Ground Beef                         1 x  Med Onion, peeled & minced
     3/4 lb Ground Pork                         1 x  Clove garlic, crushed
     1/3 c  Uncooked long grain Rice            2 tb Salad Oil
       1 x  Egg, slightly beaten              1/2 c  Tomato paste
       1 ts Dried Oregano                      10 c  Beef Bouillon
       1 ds Salt & Pepper, to taste           1/2 c  Chopped fresh coriander
   Can substitute parsley for coriander, if neccessary.
    Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and 1/4 teaspoon
   pepper (or to taste) in a large bowl. Shape into small balls, about the
   size of golf balls. Saute onion and garlic in heated oil in a large kettle
   until tender. Mix in tomato paste. Add bouillon; season with salt and
   pepper. Bring to a boil. Add meatballs and reduce heat. Cook slowly,
   covered, about 30 minutes, until meatballs are cooked. Stir in coriander
   or parsley.
    Serves 6 to 8.