Instructions: *NOTE: I used parsley instead of cilantro.

In a 4 - 5 qt pan, combine onion, carrot, tomatoes and their juices, 5 1/2 C broth and 1/2 C water. Set pan over high heat and cover.

Meanwhile, in a bowl combine remaining 1/2 C broth, beef, rice, flour, egg and 1/4 tsp salt and 2/3 C cilantro. Mix with your hands to blend well.

Uncover broth and vegetables and drop meat in 1 T portions into pan. When soup boils, reduce heat to a gentle simmer, cover pan, and cook 20 min.

Stir remaining cilantro into soup and ladle into bowls. Add salt to taste.

Makes: 12 C; 6 servings

Prep and Cook Time: 35 - 40 min

NOTES : If making ahead, cool, cover and chill up to 2 days. Heat to simmering to serve.

This is wonderful!!

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