Farm Family Recipes

• 1 1/2 lb extra lean ground beef
• 1/4 cup fresh cilantro, chopped
• 1/4 cup white rice, uncooked (not instant)
• to taste Lawry's seasoning
• to taste garlic powder
• pinch oregano (optional)
• 4 potatoes, peeled and quartered
• 3 large carrots, peeled and cut into large chunks
• 1/2 head cabbage, cut into four piece
• 1 small onion, whole
• 1 zucchini, cut into large chunks (optional)

Fill a large soup pot (8 quarts) about 3/4 full of water and turn the heat high. In a large bowl, mix tog the ingredients for the meatballs. Form into 2 - 3 inch balls and add to water as you form them. Add onion, season salt, and garlic powder to water. Bring to a boil. If any grease or foam forms around the edges of the pot, skim it off. Turn the heat down to med-low and cook for 1 - 1 1/2 hours. Add cabbage, carrots, and zucchini and cook about 45 minutes or until veggies are almost done. Add potatoes and cook until done. If you dislike clear soup, add a small can of tomato sauce to the pot to give it some color. Note: sometimes the meatballs will be pink inside, but don't worry, they are done. Serve in a bowl with a little fresh cilantro and lemon juice.