Albondigas Soup
1 pound ground chuck
1/4 pound pork sausage
1 onion, chopped
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 cup milk
1/4 cup chopped fresh basil
1/2 cup cornmeal
6 cans (14.5 ounces each) beef broth (e.g., Swanson's)
7 -10 ounces green chili salsa (e.g., Pace)
1 onion, chopped
1 can (28 ounces) tomatoes, crushed or diced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 cup rice
Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano,
and 1/4 teaspoon pepper. (If you use condensed beef broth [e.g., Campbell's],
eliminate the salt in the meatballs and use 5 cans [10.5 ounces each] broth
plus one quart water.) Bring to a boil and simmer 20 minutes.
Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper,
garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny,
bite-size meatballs.
Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1
1/2 hours.
Makes 8 -10 servings
Source: rec.food.recipes
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