Albondigas Soup

• 1 lb ground chuck
• 1/4 lb pork sausage
• 1 onion, chopped
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, ground
• 1/4 teaspoon garlic powder
• 1/4 cup milk
• 1/4 cup fresh basil, chopped
• 1/2 cup cornmeal
• 6 (14 1/2 ounce) cans beef broth (e.g., Swanson's)
• 7 -10 ounces green chili salsa (e.g., Pace)
• 1 onion, chopped
• 1 (28 ounce) can tomatoes, crushed or diced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper, ground
• 1/2 cup rice

1. Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper.
2. (If you use condensed beef broth e.g., Campbell's, eliminate the salt in the meatballs and use 5 cans 10.5 ounces each broth plus one quart water.) Bring to a boil and simmer 20 minutes.
3. Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teas poon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well.
4. Form into tiny, bite-size meatballs.
5. Add meatballs and rice to broth.
6. Simmer, covered, very slowly for 1 to 1 1/2 hours.
7. Makes 8 -10 servings

ground chuck, pork sausage, onion, egg, salt, black pepper, garlic, milk, fresh basil, cornmeal, beef broth, green chili salsa, onion, tomatoes, dried basil, oregano, black pepper, rice

Taken from www.food.com/recipe/albondigas-soup-3510 (may not work)