Albondigas Soup Recipe

• 3 quart Regular-strength beef broth
• 1 lrg Can (28 ounce.) crushed tomatoes
• 1 lrg Can (7 ounce.) diced green chiles
• 1 lrg (about 1/2-lb.) onion, minced
• 1 1/2 tsp Crumbled dry basil leaves
• 1 1/2 tsp Crumbled dry oregano leaves
• 1/2 x To 1 teaspoon liquid warm pepper seasoning
• 1/2 c. Long-grain white rice Meatballs (recipe follows)
• 1/2 c. Chopped fresh cilantro (coriander) Cilantro sprigs (optional) Salt and pepper In a 6- to 8-qt pan, combine broth, tomatoes and their Liquid, chiles, onion, basil, oregano, and warm pepper Seasoning to taste. Bring to a boil over high heat. Add in rice, cover and simmer 15 min. Add in meatballs Cover and simmer till meatballs are not pink in the Center (cut to test), 10 to 15 min longer. Stir In the chopped cilantro. Ladle into bowls and garnish with cilantro sprigs. Add in Salt and pepper to taste. Makes about 5 qts, 10 to
• 12 x Servings.

1. MEATBALLS: In a large bowl, mix together till well blended 1 lb.
2. Grnd LEAN BEEF; 1/3 lb.
3. BULK PORK SAUSAGE; 1/2 c. CORNMEAL; 1/4 c. Lowfat milk; 1 large EGG; 1 small (about 6 ounce.)
4. ONION, chopped; 1 clove GARLIC, pressed or possibly chopped; and 1/2 tsp.
5. crumbled Dry BASIL LEAVES.
6. Shape the mix into about 3/4-inch balls.
7. If making ahead, return the meatballs to bowl, cover, and refrigerateup to 4 hrs.

beef broth, tomatoes, green chiles, onion, basil, oregano, liquid warm pepper, longgrain white rice meatballs, fresh cilantro

Taken from cookeatshare.com/recipes/albondigas-soup-63050 (may not work)