Servings
5 s
Ingredients
- 3 quarts Regular-strength beef broth
- 1 large Can (28 oz.) crushed tomatoes
- 1 large Can (7 oz.) diced green chiles
- 1 large (about 1/2-lb.) onion, chopped
- 1 1/2 teaspoons Crumbled dried basil leaves
- 1 1/2 teaspoons Crumbled dried oregano leaves
- 1/2 To 1 tsp. liquid hot pepper seasoning
- 1/2 cup Long-grain white rice
- Meatballs (recipe follows)
- 1/2 cup 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
- Cover and simmer until meatballs are not pink in the
- In the minced cilantro.
- Salt and pepper to taste. Makes about 5 quarts, 10 to
- 12 Servings.
Directions
- 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.
- FROM: Sunset Best of the West, Spring/Summer 1993 Originally Posted on GEnie by: Debbie Applebury (J.
- APPLEBURY) From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini