1/2 pound lean ground beef
1/2 pound lean ground pork
2 tablespoons minced onion
2 garlic cloves minced
2 tablespoons bread crumbs
1 teaspoon ground cumin
2 tablespoons finely chopped fresh mint to 2 teaspoons dried
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg
6 cups beef or chicken broth
3/4 cup tomato puree
1/2 teaspoon dried oregano
1 medium carrot, thinly sliced
1 celery rib, thinly sliced

In a large bow, combine the ground beef, ground pork, onion, garlic, bread crumbs, mint, salt and pepper and egg. Mix thoroughly. Form meatballs about 1 inch in diameter. Reserve on a plate.

In a large saucepan, combine the beef or chicken broth and the tomato puree. Bring to a boil on medium high heat. Reduce the heat to medium-low and gently drop the meatballs into the simmering broth. Partially cover and cook for 10 minutes.

Skim surface of the soup. Add oregano, carrot and celery. Cover and cook about 15 minutes or until the vegetables are tender. Serve hot, garnish with chopped cilantro. Serves 6