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Albondigas soup #1

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)

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More