Meatball Soup

4 tablespoons oil
1 medium onion, diced
1/4 cup tomato sauce
3 quarts chicken stock
2 large carrots, cubed
1 pound fresh peas, cubed
1/2 pound string beans, cubed
3 tablespoons uncooked rice
1 pound ground beef
1/4 cup parsley, chopped
1 egg, beaten
6 mint leaves
salt and pepper to taste

In a verlarge soup pan, heat the oil and add onions. Cook about 5 minutes. Add in the tomato sauce and chicken stock. Bring to a boil and add in carrots, peas and beans.

Mix together the meat, rice and parsley. Add in salt and pepper, then the egg and mix well. Roll into balls the size of pecans and drop into boiling soup. Cover and simmer for 30 minutes.