James's Tex Mex Meatball Soup
3 qt 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 tsp crumbled dried basil leaves
1 1/2 tsp crumbled dried oregano leaves
1/2 to 1 tsp. liquid hot pepper seasoning
1/2 cup long-grain white rice
1 meatballs (recipe follows)
1/2 cup minced fresh cilantro (coriander)
1 cilantro sprigs (optional)
1 salt and pepper
1 in a 6- to 8-quart pan, combine broth, tomatoes a
1 liquid, chiles, onion, basil, oregano, and hot p
1 seasoning to taste. bring to a boil over high heat.
1 add rice, cover and simmer 15 min.
1 cover and simmer until meatballs ar, e not pink in
1 center (cut to test), 10 to 15 min. longer. stir in the minced cilantro.
1 ladle into bowls and garnish with cilantro sprigs. a
1 salt and pepper to taste. makes about 5 quarts,
10-12 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.
New Hampshire
Concord