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. Makes about 5 quarts, 10 to
12
Servings.
INSTRUCTIONS
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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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