1 lb. ground beef
1 lb. ground pork
1 large egg
1 large yellow onion
1 medium white onion
2 carrots
2 stalks celery
2 medium zucchini
1 red bell pepper
1 green bell pepper
2 (15 oz. ea.) cans stewed tomatoes (Hunts)
1 (32 oz.) box chicken stock (Swanson)
2 bunches cilantro, divided
1/4 cup olive oil
6 cloves garlic minced
2 tbsp. cumin
2 tbsp. ground Mexican oregano
3 tbsp. ground coriander
2 tbsp. chili powder
4 tbsp. Kosher salt
4 tbsp. ground black pepper
4 bay leaves

Cook the rice according to the package directions. Let it cool. Roughly chop the vegetables except the cilantro.

Heat an 8-quart stock pot and add olive oil. Combine yellow onion, celery, carrots and garlic. Sauté until the onions are translucent. Give the stewed tomatoes a rough chop and add it to the pot including the juice. Add the chicken stock, half each of cumin, oregano, coriander, chili powder, salt and pepper. The remaining spices are reserved for the meatballs. Add the bay leaves and bring to a gentle boil and simmer gently.

Meanwhile make the meatballs. Finely chop white onion and 2/3 bunch of one cilantro. Combine ground beef, ground pork, egg, cooked rice, onion, cilantro and the remaining six spices. Mix well with hands and form 2 inch balls. Put the meat balls into the pot and bring to a gentle boil.

Meanwhile cut the bell peppers into 1-inch pieces and zucchini into 1/2-inch slices. Roughly chop the remaining cilantro. Put the stem part of the cilantro, bell peppers and zucchini into the pot and simmer for about 10 to 15 minutes.

Serve, garnished with cilantro. Enjoy.

Submitted by: Tak Nakamura