Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 8 sm Zucchini; cut in 1/2" pieces
1/2 lb Ground beef 5 Garlic cloves; finely diced
2 ts Fresh oregano; chopped 1 1/2 tb Fresh oregano; chopped
1 Garlic clove; finely minced 12 oz Tomato paste
Salt to taste 12 oz Tomato sauce
1/4 c Olive oil 2 qt Water
1 lg Onion; diced medium 1 c Rice, cooked

In a medium bowl place the ground beef, the 2 teaspoons of oregano, the 1
clove of minced garlic, and the salt. Mix the ingredients together with
your hands so that they are well combined. Roll the meat into 1" round
meatballs.

Preheat the oven to 400 F. Place the meatballs on a flat sheet and bake
them for 8 minutes, or until they are pink in the middle. Set the
meatballs aside.

In a large stockpot place the olive oil and heat it on medium high until it
is hot. Add the onions and zucchini, and saute them for 2 to 3 minutes, or
until the onions are clear.

Add the 5 cloves of diced garlic and the 1 1/2 tablespoons of oregano, and
saute them for 2 minutes.

Add the tomato paste and tomato sauce. Stir the ingredients together and
cook the ingredients for 2 minutes.

Add the water. Bring the liquid to a boil and then reduce the heat to low.
Simmer the soup for 45 to 60 minutes, or until the desired consistency is
achieved. Add the meatballs and the cooked rice. Add more salt if
necessary.

Source: La Rive Gauche - Palos Verdes, California. California Beach Recipe
~ by Joan Carl Stromquist - ISBN: 0-9622807-3-9

Typed for you by Karen Mintzias

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