Albondigas Soup
rec.food.recipes/Tonkcats/1999
Makes 8-10 servings

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 to 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. 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.

*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.