made by Kathleen Nolan Ojai, CA.
2 lbs. Ground Sirloin Beef, have butcher grind it fresh
1 c. rice, uncooked
1 t. salt
1 t. cumin
2 cloves fresh garlic, peeled & chopped
Mix ground beef, rice, cumin, salt, garlic & egg. Form into three-inch balls, then hollow out a spot in the center to insert about 2 t. Ojai Habanero Jelly. Close over jelly center & form into a ball again & set aside.
These may be chilled while preparing the soup.
In a deep saucepan with 2-3 T. olive oil, saute the following until al dente:
6 stocks celery, finely chopped
3 yellow onions, chopped
1 bunch of cilantro, finely chopped
6 large carrots, sliced diagonally
2 c. green beans, cut into one-inch pieces
2 T. fresh oregano, finely minced
3 cloves fresh garlic, minced
Add 3 quarts chicken broth to the above mix, stir & bring to a boil.
Turn down broth mixture to a low simmer & add meatballs. Simmer low for
Ladle soup broth into individual soup bowls; each bowl should have one large meatball.
Ojai Habanero Jelly
Place 1 t. sour cream on the meatball, and then add to the top of that a dollop of
Ojai Habanero Jelly. Sprinkle lightly with finely minced cilantro.