Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- Meatballs:
- 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-ounces) onion, minced
- 1 clove garlic, pressed or minced
- 1/2 teaspoon crumbled dried basil leaves
- .
- Soup:
- 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 teaspoon liquid hot pepper seasoning
- 1/2 cup long-grain white rice
- 1/2 cup minced fresh cilantro (coriander)
- Cilantro sprigs (optional)
- Salt and pepper
Preparation:
To Make Meatballs: In a large bowl, mix together ground beef, sausage, cornmeal, milk, egg, onion, garlic, and basil until well blended. Shape the mixture into about 3/4-inch balls. If making ahead, return the meatballs to bowl, cover, and chill up to 4 hours.To Make Soup: 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.
Yield: about 5 quarts, 10 to 12 servings
Recipe Source: Sunset Best of the West (Sunset Books)
Reprinted with permission.
