Potato And Meatball Soup

• 4 large russet potatoes (2#)
• 1 lb ground lean pork
• 1 white onion, 1/2 minced and 1/2 coase chop
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1/2 teaspoon dried oregano
• 2 eggs, lightly beaten
• 2 tablespoons safflower or canola oil
• 1 # ripe tomatoes, chopped or 1 can chopped tomatoes drained
• 4 cups chicken broth
• 1 tbs all-purpose flour
• 1 jalapeno chile
• 1 fresh parsley sprig
• 1/4 cup fresh cilantro

1. 1. peel potatoes and grate, squeeze out excess water. combine potatoes and meat blending them with minced onion, salt, pepper and oregano. After well mixed add eggs and mix again. Roll into 1" balls.
2. 2. Heat large dutch over and add oil, fry all meatballs until lightly brown on all sides.
3. 3. While cooking the meatballs, put the tomatoes and chopped onion into a blender, process until smooth.
4. 4. sprinkle the flour into the hot oil remaining in the pot and stir for several minutes over medium heat. Slowly pour the in the tomato-onion misture, frop in the chile and add the parsley. Cook until the mixture thickens about 3 minutes. Add the broth, meatballs and let simmer uncovered for 10-15 minutes.

russet potatoes, ground lean pork, white onion, salt, pepper, oregano, eggs, safflower, ripe tomatoes, chicken broth, flour, jalapeno chile, parsley, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/potato-and-meatball-soup-1218849 (may not work)