Meatballs With Pea Soup
|Split peas||1 1⁄4 Cup (20 tbs)|
|Rice||1⁄4 Cup (4 tbs)|
|Onions||3 Medium, chopped|
|Ground beef||1⁄2 Pound|
|Beef bouillon cubes||2|
Combine peas, rice, 1 cup onions and thyme with 2 quarts water; cook for 1 hour or until peas and rice are tender.
Shape beef into small balls; brown in skillet.
Remove from skillet; set aside.
Cook remaining onion in beef drippings for 10 minutes or until tender.
Add meatballs and onion to rice mixture.
Add bouillon cubes; stir gently until dissolved.
Season to taste.