Papoutsakia with Meatballs

    1/2 lb Ground beef                         5    Garlic cloves; finely diced
      2 ts Fresh oregano; chopped          1 1/2 tb Fresh oregano; chopped
      1    Garlic clove; finely minced        12 oz Tomato paste
           Salt to taste                      12 oz Tomato sauce
    1/4 c  Olive oil                           2 qt Water
      1 lg Onion; diced medium                 1 c  Rice, cooked
      8 sm Zucchini; cut in 1/2" pieces
	
  In a medium bowl place the ground beef, the 2 teaspoons of oregano,
  the 1 clove of minced garlic, and the salt.  Mix the ingredients
  together with your hands so that they are well combined.  Roll the
  meat into 1" round meatballs.

  Preheat the oven to 400 F.  Place the meatballs on a flat sheet and
  bake them for 8 minutes, or until they are pink in the middle.  Set
  the meatballs aside.

  In a large stockpot place the olive oil and heat it on medium high
  until it is hot.  Add the onions and zucchini, and saute them for 2
  to 3 minutes, or until the onions are clear.

  Add the 5 cloves of diced garlic and the 1 1/2 tablespoons of
  oregano, and saute them for 2 minutes.

  Add the tomato paste and tomato sauce.  Stir the ingredients together
  and cook the ingredients for 2 minutes.

  Add the water.  Bring the liquid to a boil and then reduce the heat
  to low. Simmer the soup for 45 to 60 minutes, or until the desired
  consistency is achieved.  Add the meatballs and the cooked rice.  Add
  more salt if necessary.