Try one of our Mexican soup recipes from the Tex-Mex Cafe.
3/4 C. white rice
1 1/2 C. water
2 onions diced
1/2 lb. ground beef
1/2 lb. ground pork
1 t. ground cumin
1 t. oregano
3 garlic clove minced
1 zucchini diced
2 carrots diced
2 tomatoes diced
6 C. chicken stock
Bring the water to a boil and pour it over the rice. Let soak for 30 minutes,
then drain the rice and set aside.
Saute the onion for 5 minutes. In a mixing bowl combine beef, pork, 1/2 of the
onion, egg, rice, cumin and oregano. Salt and pepper to taste. Mix well and form
into 1 inch balls.
In a 4 quart pan, saute the garlic, zucchini, carrots and tomatoes. Add the rest
of the onions. Cook for 5 minutes. Add the chicken broth and bring to a boil.
Carefully drop in the meatballs. Reduce the soup to a simmer and cook for 45
Serve with fresh chopped cilantro on top.