MEATBALLS:

1 tbsp. long grain, uncovered rice
Boiling water to cover
6 oz. ground pork (med. grind)
6 oz. ground beef (med. grind)
1 sm. egg
1/8 tsp. cumin seed
3 leaves fresh or dried mint
1/8 tsp. dried oregano
1/3 c. onion, coarsely chopped
Salt and pepper
4 whole black peppercorns

Cover rice with boiling water and let soak 30 minutes. Mix meats together well in bowl. Add egg, cumin seed, mint leaves, oregano, onion, salt and peppercorns in blender jar or food processor, and blend until smooth. Add to meats and mix well with hands. Drain rice and add to meat mixture. Form 1-inch meatballs and set aside. Makes about 24.

BROTH:

1/2 lb. ripe tomatoes (2-3)
1 sm. white onion, roughly chopped
2 sm. cloves garlic, peeled and roughly chopped
1 tbsp. lard or safflower oil
1/2 lb. carrots, trimmed and peeled and cut into 1/4 inch cubes (5 sm.)
1/2 lb. zucchini, trimmed and cut into 1/4 inch cubes (3-4)
2 c. beef or chicken broth
4 c. cold water or more
Salt to taste
3 fresh chilies or jalapeno peppers
2 lg. sprigs fresh mint or cilantro

Put tomatoes in saucepan, cover with boiling water and cook for 5 minutes. Drain and cool. When cool enough to handle, remove and skin and transfer to blender or food processor. Add onion and garlic, blend until smooth. Heat lard or oil in a wide heavy pan. Add tomatoes, puree and fry over high flame for 2 minutes until reduced and thickened.

Add chopped carrot and zucchini; broth and water. Season lightly and bring to simmer. Carefully add meatballs. Make 2 slits in across at points of chilies and add together with mint and cilantro. Continue cooking over low flame for 50 minutes. When soup is cooked, broth will be cloudy and slightly thickened with juice of meat. Will have a rich gleam on surface. Add more water, if necessary. Can be prepared a day ahead. Adjust salt just before serving. Serves 6.