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

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