Albondigas Soup

• 1/2 cup minced fresh cilantro (coriander)
• 3 quarts beef broth
• 1 (28 ounce) can crushed tomatoes
• 1 (7 ounce) can diced green chilies
• 1 large onion, chopped
• 1 1/2 teaspoons crumbled dried basil leaves
• 1 1/2 teaspoons crumbled oregano leaves
• 1/2 - 1 teaspoon hot pepper sauce
• 1/2 cup long-grain white rice
• Meatballs
• 1 lb ground beef
• 1/3 lb pork sausage
• 1/2 cup cornmeal
• 1/4 cup milk
• 1 egg
• 1 small onion, minced
• 1 clove garlic, minced
• 1/2 teaspoon dried basil leaves
• cilantro, sprigs (optional)
• salt
• pepper

1. In a 6- to 8-quart pan, combine broth, tomatoes and their liquid, chiles, onion, basil, oregano, and hot pepper Seasoning to taste.
2. Bring to a boil over high heat.
3. Add rice; cover and simmer 15 minutes.
4. Add meatballs; Cover and simmer until meatballs are not pink in the Center (cut to test), 10 to 15 minutes longer.
5. Stir in the minced cilantro.
6. Ladle into bowls and garnish with cilantro sprigs.
7. Add Salt and pepper to taste.
8. Shape the mixture into about 3/4-inch balls.
9. If making ahead, return the meatballs to bowl, cover,& chill up to 4 hours.

fresh cilantro, beef broth, tomatoes, green chilies, onion, basil, oregano, hot pepper, longgrain white rice, meatballs, ground beef, pork sausage, cornmeal, milk, egg, onion, clove garlic, basil, cilantro, salt, pepper

Taken from www.food.com/recipe/albondigas-soup-27264 (may not work)