1very large yellow onionchopped small, about 2 cups
2large cloves garlicminced
3quartsbeef brothor 3 quarts water plus 5 tablespoons beef base
2 14ouncecans tomato sauce
1teaspoonchili powderthis is just enough to provide flavor with very little heat
1/2teaspoondried mint
1lbground beef
1/2lbground pork
2eggs
1/2cupuncooked rice
1teaspoondried mint
1teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
Additional saltto taste, I used an additional teaspoon or so
Optional: diced vegetables of your choosingcarrots, peas, corn, green beans, summer squash
Instructions
Heat the oil in a large soup pot. Add the onions and saute over medium high heat until translucent. Add the garlic and continue cooking until the onions are lightly browned. Add the broth, tomato sauce, chili powder and 1/2 teaspoon mint and bring to a boil.
Combine the beef, pork, rice, eggs, remaining mint, salt and pepper. Use your hands to mix it together gently, but thoroughly. Use a teaspoon or a small scoop to make 60-80 small meatballs. Scoop a small amount, roll it into a ball and carefully drop it into the soup pot. Stir very gently after every few meatballs, just to make sure none of them are sitting on the bottom. (Once they start to cook, the meatballs will float on the top.)
After all the meatballs have been added, simmer an additional 30 minutes. (If you are adding vegetables, add them at this time.) When the soup is almost ready, taste the broth and adjust the seasonings to taste. Depending on the broth you use, you might need to add as much as 2 teaspoons additional salt. Enjoy!
FREEZER TIP: Let the soup cool completely before transferring to freezer
safe containers. Soup can be heated in the microwave or it can be thawed first