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1/2 c. long white rice

Boiling water enough to cover  rice

3/4 lb. gr. pork finely grinded

3/4 lb. gr. lean beef  finely grinded

2 small zucchini squash (about 6 ozs.

2 eggs

1/4  scant tsp. Mexican oregano

3 sprigs fresh mint or 1 tsp, powdered dried mint

8 peppercorns

3/4 tsp. salt

1/4 tsp. cumin powder

1/3 onion chopped

3 tomatoes medium (about 3/4 pound

1 garlic clove finely chopped

Boiling water to cover tomatoes

2 T. peanut or safflower oil

1 onion medium thinly sliced

4 c. chicken broth

 Note~ Fresh mint optional to add  to soup at the end of the cooking process.

Pot of boiling water  -add  rice - let it soak about 45 minutes.

Use large bowl ñ add meats -mix well. Peel squash ñ onion  chop them very finely ñ add to meat

Blend eggs with herbs ñ spices until smooth. Mix well into meat. Add salt to Ur liking

Drain rice - add it to mixture. Make 24 meat balls each about 1½ “in diameter or any size.

Pour boiling water over tomatoes cook about 5 minutes.

Skin tomatoes- place them into blender with garlic clove blend until almost smooth.

Heat oil n sauté  onion till soft - do not brown.

Add tomato purée- bring to boil- cook fast about 3 minutes.

Add broth to tomato sauce - bring to simmer. Add meatballs- cover pan - let  simmer  about 1¼ hours to 1½  minutes. Serve in deep bowls with lots  sauce.

Note~Make soup spicy -add some sliced jalapeños to simmering sauce. Or add some canned chipotles to blender with the tomatoes.