Tomato Rice Meatball Soup

Dip tomatoes in boiling water then chilled water to remove skins. Chop tomatoes and add to large stockpot with the 2 cups broth and 1 cup water. Begin to simmer.

Mix ground meat with minced onion & garlic, parmesan cheese, oregano, salt & pepper and 1/4 cup of the rice. Form into small meat balls about the size of nickels to quarters. Drop gently into simmering broth. Cook until done, about 30 minutes, add reserved 3/4 cup rice and parsley and season to taste.

Serve with a sprinkle or parmesan cheese on top.

*leave out the meatballs and substitue vegetable broth for a vegetarian version that is equally tasty.