Title: Albondigas Soup
Categories: Soup Ground Mexican
Yield: 5 Servings

3	qt	Regular-strength beef broth
1	lg	Can (28 oz.) crushed tomatoes
1	lg	Can (7 oz.) diced green chiles
1	lg	(about 1/2-lb.) onion, chopped
1 1/2	ts	Crumbled dried basil leaves
1 1/2	ts	Crumbled dried oregano leaves
1/2		To 1 tsp. liquid hot pepper seasoning
1/2	c	Long-grain white rice
		Meatballs (recipe follows)
1/2	c	Minced fresh cilantro (coriander)
		Cilantro sprigs (optional)
		Salt and pepper
		In a 6- to 8-quart pan, combine broth, tomatoes and their
		Liquid, chiles, onion, basil, oregano, and hot pepper
		Seasoning to taste. Bring to a boil over high heat.
		Add rice; cover and simmer 15 minutes. Add meatballs;
		Cover and simmer until meatballs are not pink in the
		Center (cut to test), 10 to 15 minutes longer. Stir
		In the minced cilantro.
		Ladle into bowls and garnish with cilantro sprigs. Add
		Salt and pepper to taste. Makes about 5 quarts, 10 to
12		Servings.

MEATBALLS: In a large bowl, mix together until well blended 1 pound GROUND LEAN BEEF; 1/3 pound BULK PORK SAUSAGE; 1/2 cup CORNMEAL; 1/4 cup MILK; 1 large EGG; 1 small (about 6 oz.) ONION, minced; 1 clove GARLIC, pressed or minced; and 1/2 teaspoon crumbled DRIED BASIL LEAVES.

Shape the mixture into about 3/4-inch balls. If making ahead, return the meatballs to bowl, cover, and chill up to 4 hours.

FROM: Sunset Best of the West, Spring/Summer 1993 Originally Posted on GEnie by: Debbie Applebury (J.APPLEBURY)

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