Arabian Meatballs in Broth

Description
This recipe yields 4 servings.

Ingredients

 * 1/2	cup	quick-cooking rice cereal (1/2 minute to cook)
 * 1	cup	minced onion
 * 2	tbl	minced garlic
 * 1 1/2	tbl	Tomato Paste
 * 6	cup	Beef Broth
 * 2	tbl	long-grain white rice
 * 3/4	lb	ground lean (7% fat or less) beef
 * 1/2	tsp	salt - (about)
 * 1/4	tsp	freshly-ground pepper - (about)
 * 1/4	cup	chopped fresh Mint Leaves
 * 2	tbl	chopped parsley
 * 2	tbl	Lemon Juice

Directions

 * 1) Mix rice cereal with 1/3 cup cold water; let stand at least 5 minutes.
 * 2) Meanwhile, in a 5- to 6-quart nonstick pan, stir half the onion and 1 teaspoon garlic over medium-high heat until limp, about 4 minutes. Stir in tomato paste, broth, and rice. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until rice is tender to bite, 12 to 15 minutes.
 * 3) As rice cooks, mix beef with 1/2 teaspoon salt and 1/4 teaspoon pepper.
 * 4) Mix half the beef mixture with one-fourth of the rice cereal mixture, remaining onion and garlic, 1 tablespoon mint, and parsley.
 * 5) In a food processor, whirl remaining beef mixture and remaining rice cereal mixture until it is a sticky paste.
 * 6) Shape each of the meat mixtures into 4 oval pieces. In your palm, flatten 1 piece of the beef paste until it's 1/4-inch thick. Lay a coarse-beef oval over the thin piece and fold paste around it, shaping into a 3-inch-long football.
 * 7) Repeat to form each meatball, and as shaped, drop into simmering broth.
 * 8) Simmer over low heat, covered, turning meatballs once, until no longer pink in center (cut to test), about 10 minutes.
 * 9) Add lemon juice, remaining mint, and salt and pepper to taste. Ladle meatball soup into bowls.