4 cups of beef or pork broth
1/2 cup chopped carrots
four stalks of celery cut in large pieces
1 onion chopped fine
1 cup of barley
1 1/2 teaspoons of mexican oregeno
1 1/2 teaspoons of cumin
salt and pepper to taste
1 pound of ground turkey
2 tablespoons of breadcrumbs
1 egg
1/2 cup of cilantro
Put the broth in a large stock pot, add the carrots, celery, onion, barley, one teaspoon of the cumin and oregeno bring to a boil. In the meantime take the turkey and the remainder of the ingredenice and mix together. Once the stock comes to a boil make small meatballs out of the turkey mixture and drop into the stock. Turn the heat down to med, and let simmer for about 1/2 an hour. Take out the large chunks of celery (as you cant have them in the early days) and enjoy!
__________________
Chrissie
Lap RYN May 17, 2004 w/ Dr. Callery
360/300/262 YEAHHHHHHHHH!!!!!!!!