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 | To 1 tsp. liquid hot pepper seasoning |
| ½ cup | Long-grain white rice |
| Meatballs (recipe follows) | |
| ½ cup | 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; 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)