Mexican Meatball Soup - cooking recipe

Ingredients

6 to 8 c. beef stock
1 lb. ground round
1 onion, chopped
1 egg
1/2 tsp. rosemary
1/2 tsp. marjoram
1/2 tsp. basil
salt and pepper to taste
desired amount vegetables (potatoes, celery, carrots, mushrooms)

Preparation

In a bowl, mix ground round, egg, 1/2 of onion, herbs, salt and pepper.
Roll in balls about 1 inch in diameter.
Heat stock to simmer; drop meat balls in hot stock.
Add remaining onion. Simmer approximately 20 minutes.
Add vegetables and cook until vegetables are done.
Bouillon cubes may be used for beef stock. Very good on a cold day.