Ingredients
- 1/2 cup of tomato sauce
- 1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
- 2 large carrots, peeled and sliced
- 1 1/2 cup of frozen or fresh peas
- 1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
- Salt and pepper
- 1/2 cup chopped fresh cilantro
- 2 Tbsp olive oil
- 1 large onion, chopped
- 1 large garlic clove, minced
- 3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)*
- 1/3 cup of raw white rice
- 1 pound ground beef
- 1/4 cup of chopped fresh mint leaves
- 1/4 cup of chopped parsley
- 1 raw egg
- 1 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- A dash of cayenne (optional)
Directions
1 Heat the oil in a large heavy-bottomed saucepan (5-qt) over low heat. Add onion and cook until tender, about 5 minutes. Add garlic and cook for another minute. Add broth mixture and tomato sauce. Bring to a boil and reduce heat to a simmer. Add carrots and green beans.2 Prepare meatballs. Mix rice with meat, add the mint leaves and parsley salt and pepper. Mix raw egg. Form 1-inch balls.
3 Add the meatballs to the soup simmers, one at a time. Cover and simmer for 1 / 2 hour. Add peas at the end of 1 / 2 hour. Add a few pinches of oregano and sprinkle with salt and pepper and a pinch of cayenne pepper to taste.
Garnish with chopped fresh cilantro.
Serves 6-8.
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