Title: Albondigas soup
 Categories: Soups/stews, Hamburger, Mexican, Beef
      Yield: 5 Servings
 
      3 qt Regular-strength beef broth
      1 lg Can (28 oz.) crushed
           -tomatoes
      1 lg Can (7 oz.) diced green
           -chiles
      1 lg (about 1/2-lb.) onion,
           -chopped
  1 1/2 ts Crumbled dried basil leaves
  1 1/2 ts Crumbled dried oregano
           -leaves
    1/2    To 1 tsp. liquid hot pepper
           -seasoning
    1/2 c  Long-grain white rice
           Meatballs (recipe follows)
    1/2 c  Minced fresh cilantro
           -(coriander)
           Cilantro sprigs (optional)
           Salt and pepper
           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.
           Ladle into bowls and garnish
           -with cilantro sprigs.  Add
           Salt and pepper to taste.
           -Makes about 5 quarts, 10 to
     12    Servings.
 
  MEATBALLS:  In a large bowl, mix together until well blended 1 pound
  GROUND LEAN BEEF; 1/3 pound BULK PORK SAUSAGE; 1/2 cup CORNMEAL; 1/4
  cup MILK; 1 large EGG; 1 small (about 6 oz.) ONION, minced; 1 clove
  GARLIC, 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.