Albondigas Soup

Submitted by ItsNurs102


1/2 c. minced fresh cilantro (coriander) (you can also used dried, added towards the end)
3 qt. regular strength beef broth
1 lg. can (28 oz.) crushed tomatoes
1 can (7 oz.) diced green chiles
1 lg. onion, chopped
1-1/2 tsp. crumbled dried basil leaves
1-1/2 tsp. crumbed dried oregano leaves
1/2 to 1 tsp. liquid hot pepper seasoning
1/2 c. long grain white rice, uncooked

In a 6 to 8 qt. pan, combine broth, tomatoes and their liquid, chiles, onion, basil, oregano and hot pepper sauce, salt and pepper to taste.  Bring to boil over high heat.  Add rice; cover and simmer 15 minutes.  Add meatballs (recipe below), cover and simmer until meatballs are done through about 10 to 15 minutes.  Stir in minced cilantro.  Makes about 5 quarts.


In a large bowl mix together until well blended: 

1 lb. lean ground beef
1/3 lb. bulk pork sausage
1/2 c. cornmeal
1/4 c. milk
1 large egg
1 small onion, minced
1 clove garlic, pressed or minced
1/2 tsp. crumbled dried basil leaves

Shape the mixture into 3/4" balls.  If making ahead, return the meatballs to bowl, cover and c hill up to 4 hours.