Title: Albondigas Soup
Categories: Soups/stews, Hamburger, Mexican, Beef
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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini