Albondigas Soup



INGREDIENTS:

3 qt regular-strength beef broth 	

28 oz tomatoes, crushed (canned) 	

7 oz diced green chiles (canned) 	

1 each onion, chopped 	

1 1/2 teaspoon basil leaves, dried, crumbled 	

1 1/2 teaspoon oregano leaves, dried, crumbled 	

1/2-1 teaspoon liquid hot pepper seasoning 	

1/2 cup long-grain white rice 	

1 meatballs (recipe follows) 	

1/2 cup minced cilantro, fresh (coriander) 	

1 cilantro sprigs (optional) 	

1 salt and pepper

MEATBALLS:

In a large bowl, mix together until well

blended 1 pound lean ground beef

1/3 pound bulk pork sausage

1/2 cup cornmenal

1/4 cup milk

1 egg

1 small

onion

minced

1 garlic clove, pressed or minced and

1/2 teaspoon crumbled dried basil leaves.

DIRECTIONS:

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

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. Laddle into bowls and garnish with
cilantro sprigs. Add salt and pepper, to taste.



Albondigas Soup