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.

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