> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Albondigas Soup Category Beef Total Hits 4 Rating | voted : 0 times The Recipe Ingredients 3 qt regular-strength beef broth 28 oz tomatoes, crushed (canned) 7 oz diced green chiles (canned) 1 each onion, chopped 1 1/2 teaspoon basil leaves, dried, crumbled 1 1/2 teaspoon oregano leaves, dried, crumbled 1/2-1 teaspoon liquid hot pepper seasoning 1/2 cup long-grain white rice 1 meatballs (recipe follows) 1/2 cup minced cilantro, fresh (coriander) 1 cilantro sprigs (optional) 1 salt and pepper Directions: MEATBALLS: In a large bowl, mix together until well blended 1 pound lean ground beef, 1/3 pound bulk pork sausage, 1/2 cup cornmenal, 1/4 cup milk, 1 egg, 1 small onion, minced, 1 garlic clove, 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. 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. Laddle into bowls and garnish with cilantro sprigs. Add salt and pepper, to taste. Makes about 5 quarts, 10 to 12 servings.

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