James's Cuban Meatball Soup
1 lb Ground beef
2 x Cloves garlic, minced
1 sm White onion, finely diced
1 tsp Colman's dry mustard
2 tbl Chopped fresh flat-leaf parsley
1 tbl Dried oregano
1 tbl Tomato paste
2 tbl Milk
2 tbl Bread crumbs
1 tsp Salt
1 tsp Ground white pepper
1 gal Beef stock
2 x Carrots, peeled and sliced
1 bn Green onions, white and green parts, thinly sliced
1/2 cup Fresh or frozen peas
4 x Jalapeno chilies, stemmed and thinly sliced crosswise, include seeds
Method :
In a large mixing bowl, combine ground beef, garlic onion, dry mustard, parsley,
oregano, tomato paste milk, bread crumbs, salt and white pepper.
Shape into small meatballs (about 20) and set aside.
In a large stockpot over medium-high heat, bring stock and carrots to a boil.
Decrease heat to low and simmer for 10 minutes. Add meatballs to the simmering
stock, one at a time and let cook 15 minutes. Add green onions, peas and
jalapenos, and simmer 10 more minutes. Ladle into bowls and serve.
Serves 4.