Instructions: To make the meatballs, heat the oil in a small skillet over medium-high heat. Add the onion and saute until soft, about 5 minutes. Add the garlic and saute 1 minute longer.Transfer to a bowl and stir in the remianing ingredients. Working with abut 1 tsp. of the mixture at a time, roll it btween the palms of your hnds to form balls. Place on a plate, cover loosely, and refrigerate for about 20 minutes before cooking.

In a aucepan, bring 4 cups of the stock to a boil over medium-high heat.

Add as many meatballs at a timeas will fit comfortably in the pan and cook, skimming off foam as necessary, until done, about 5 minutes. Remove the meatballs with a slotted spoon and set aside; cook the remaining meatballs in the same way. Strain and reserve the coking liquid for another use.

In a soup pot or large saucepan, combine he remaining 2 qts. stock, carrot, chayote, potatoes, and mint. Bring to a boil over medium-high heat, then reduce to low and simmer, uncovered, until the vegetables are tend, about 25 minutes.

Meanwhile, cook the pasta in a lrge pot of boiling water until al dente.

Drain and setaside.

About 5 minutes before the vegetables are done, dd the meatballs and pasta to heat through. Season to taste with salt and pepper. Ladle into preheat bowls and garnish with herb sprigs. Alternatively, pour into a container and refrigerate, uncovered, until col, ten tightly cover and store up to 3 days. Slowly reheat before garnishing and serving.

Serves 6 to 8 as a soup course OR 3 to 4 as a main coure.

NOTE: The iloustration shows all the vegetables cut into rounds of equal size - - the same size as the meatballs ad the radiatore. McNair used chayote squash which is a lovely light green color.

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