Albondigas soup

Yield: 5 servings

Measure Ingredient
3 quarts Regular-strength beef broth
1 large Can (28 oz.) crushed tomatoes
1 large Can (7 oz.) diced green chiles
1 large (about 1/2-lb.) onion, chopped
1½ teaspoon Crumbled dried basil leaves
1½ teaspoon Crumbled dried oregano leaves
½ \N To 1 tsp. liquid hot pepper seasoning
½ cup Long-grain white rice
\N \N Meatballs (recipe follows)
½ cup Minced fresh cilantro (coriander)
\N \N Cilantro sprigs (optional)
\N \N Salt and pepper
\N \N In a 6- to 8-quart pan, combine broth, tomatoes and their
\N \N Liquid, chiles, onion, basil, oregano, and hot pepper
\N \N Seasoning to taste. Bring to a boil over high heat.
\N \N Add rice; cover and simmer 15 minutes. Add meatballs;
\N \N Cover and simmer until meatballs are not pink in the
\N \N Center (cut to test), 10 to 15 minutes longer. Stir
\N \N In the minced cilantro.
\N \N Ladle into bowls and garnish with cilantro sprigs. Add
\N \N Salt and pepper to taste. Makes about 5 quarts, 10 to
12 \N Servings.

MEATBALLS: In a large bowl, mix together until well blended 1 pound GROUND LEAN BEEF; ⅓ pound BULK PORK SAUSAGE; ½ cup CORNMEAL; ¼ cup MILK; 1 large EGG; 1 small (about 6 oz.) ONION, minced; 1 clove GARLIC, pressed or minced; and ½ teaspoon crumbled DRIED BASIL LEAVES.

Shape the mixture into about ¾-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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