Albondigas

1/2 lb Ground pork
    1/2 lb Ground beef
      1    Egg
    1/2 c  Brown rice, uncooked
      1    Onion, diced fine
    1/2 ts Tomio (thyme)
      8 c  Water
      1    Tomato, chopped
      1    Clove garlic, diced
    1/2 c  Chili huerta
      2    Yerba buena
      1    Thick slice French bread
    1/2 ts Comino (cumin)
      2    Carrots, sliced thin
      1 c  Peas, fresh or frozen
 
  Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into
  small balls. Bring water to boil and add balls; simmer at low boil
  for 1 hour. Add tomato, garlic, chili, and rest of chopped onion; let
  simmer 35 minutes. Add yerba buena and simmer 10 minutes. Soak french
  bread in small amount of soup broth until very soft. Place in blender
  with comino; chop together; add to soup. Next add carrots and peas;
  simmer until vegetables are tender. Serve.