Ingredients
- 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)*
- 1/2 cup of tomato sauce
- 1/2 lb of greenĀ beans, strings and ends removed, cut into 1 inch pieces
- 2 large carrots, peeled and sliced
- 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)
- 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
method
- Make the soup base with onion, garlic, broth, tomato sauce, carrots and green beans:Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more.
- Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.
- Prepare the meatballs: Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.
- Add meatballs to soup, let simmer, add peas:Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour.
- Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.
- Garnish with chopped fresh cilantro.