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MEATBALL SOUP
2 tbs. vegetable oil
1 onion, minced
2 cloves garlic, minced
1 can (8 oz.) tomato sauce
3 qt. beef stock
2 carrots, diced
3/4 lb. ground beef
3/4 lb. ground pork
1/3 cup long-grain rice
1 egg, slightly beaten
1 tbs. chopped fresh mint leaves
1 1/2 tsp. salt, or to taste
1/4 tsp. pepper
1/2 cup frozen peas, optional
Heat oil in the pressure cooker over medium heat and saute onion
and garlic until softened. Add tomato sauce, stock and carrots
and bring to a boil.
In a separate bowl, mix together beef, pork, rice, egg, mint, salt
and pepper. Form mixture into 1-inch balls. Drop meatballs into
boiling stock mixture. Seal cooker, bring up to high pressure,
reduce heat to stabilize pressure
and cook for 10 minutes. Remove cooker from heat and release
pressure. Taste and adjust seasonings. If desired, stir in peas
and simmer for 1 to 2 minutes. Servings: 6-8
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Meatball Soup