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Ingredients

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

Description

MEATBALLS: In A Large Bowl, Mix Together Till Well Blended 1 Lb. Grnd LEAN BEEF; 1/3 Lb. BULK PORK SAUSAGE; 1/2 C. CORNMEAL; 1/4 C. Lowfat Milk; 1 Large EGG; 1 Small (about 6…

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