Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 qt Regular-strength beef broth -their
1 lg Can (28 oz.) crushed Liquid, chiles, onion,
-tomatoes -basil, oregano, and hot
1 lg Can (7 oz.) diced green -pepper
-chiles Seasoning to taste. Bring
1 lg (about 1/2-lb.) onion, -to a boil over high heat.
-chopped Add rice; cover and simmer
1 1/2 ts Crumbled dried basil leaves -15 minutes. Add meatballs;
1 1/2 ts Crumbled dried oregano Cover and simmer until
-leaves -meatballs are not pink in
1/2 To 1 tsp. liquid hot pepper -the
-seasoning Center (cut to test), 10 to
1/2 c Long-grain white rice -15 minutes longer. Stir
Meatballs (recipe follows) In the minced cilantro.
1/2 c Minced fresh cilantro Ladle into bowls and garnish
-(coriander) -with cilantro sprigs. Add
Cilantro sprigs (optional) Salt and pepper to taste.
Salt and pepper -Makes about 5 quarts, 10 to
In a 6- to 8-quart pan, 12 Servings.
-combine broth, tomatoes and

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)

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