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Yield: 5 Servings
| 3 | qt | Regular-strength beef broth |
| 1 | lg | Can (28 oz.) crushed |
| 1 | lg | Can (7 oz.) diced green |
| 1 | lg | (about ½-lb.) onion, |
| 1½ | teaspoon | Crumbled dried basil leaves |
| 1½ | teaspoon | Crumbled dried oregano |
| ½ | | To 1 tsp. liquid hot pepper |
| ½ | cups | Long-grain white rice |
| | | Meatballs (recipe follows) |
| ½ | cups | Minced fresh cilantro |
| | | Cilantro sprigs (optional) |
| | | Salt and pepper |
| | | In a 6- to 8-quart pan, |
| | | Liquid, chiles, onion, |
| | | Seasoning to taste. Bring |
| | | Add rice; cover and simmer |
| | | Cover and simmer until |
| | | Center (cut to test), 10 to |
| | | In the minced cilantro. |
| | | Ladle into bowls and garnish |
| | | Salt and pepper to taste. |
| 12 | | Servings. |
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MEATBALLS: In a large bowl, mix together until well blended 1 pound GROUND LEAN BEEF; 1/3 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)
Your Albondigas Soup is ready. Bon appetit!
Related recipes: Soups, Beef, Mexican
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