by Lily Magruder
1 medium onion chopped
1 clove garlic minced
2 tbs cooking oil
2 10 1/2 cans beef broth
1 6 oz can tomato paste
2 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 beaten egg
1/4 cup long frain rice
1/4 cup snipped parsley
1/2 tsp dried oregano, crushed
1 lb ground beef
In large sauce pan cook onion and garlic in oil til tender but not brown. Stir in beef broth, tomato
paste, and 4 cups water. Bring to a boil. Add potatoes and carrots. Simmer for 5 minutes. Meanwhile,
combine egg, uncooked rice, parsley, oregano, salt, and pepper. Add ground beef and mix well. shape into 1" meatballs.
Add a few at a time to the simmering soup. Return the soup to boiling. Reduce heat. Simmer about 30 minutes
or until meaatballs and vegetables are done. makes 8 or 10 servings.
