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| 3 ca. 1 Liter | Regular-strength beef broth |
| 1 gross | Can (28 oz.) crushed tomatoes |
| 1 gross | Can (7 oz.) diced green chiles |
| 1 gross | (about 1/2-lb.) onion, chopped |
| 1 1/2 Teelöffel | Crumbled dried basil leaves |
| 1 1/2 Teelöffel | Crumbled dried oregano leaves |
| 1/2 | To 1 tsp. liquid hot pepper seasoning |
| 1/2 Tasse | Long-grain white rice |
| | Meatballs (recipe follows) |
| 1/2 Tasse | Minced fresh cilantro (coriander) |
| | Cilantro sprigs (optional) |
| | salt |
| | 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. |
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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.
on GEnie by: Debbie Applebury (J.Applebury)
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