| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Soups/stews, Hamburger, Mexican, Beef | 5 | Servings |
INGREDIENTS
| 3 | qt | Regular-strength beef broth |
| 1 | lg | Can (28 oz.) crushed tomatoes |
| 1 | lg | Can (7 oz.) diced green chiles |
| 1 | lg | (about 1/2-lb.) onion, chopped |
| 1 1/2 | ts | Crumbled dried basil leaves |
| 1 1/2 | ts | Crumbled dried oregano leaves |
| 1/2 | To 1 tsp. liquid hot pepper seasoning | |
| 1/2 | c | Long-grain white rice |
| Meatballs (recipe follows) | ||
| 1/2 | c | Minced fresh cilantro (coriander) |
| Cilantro sprigs (optional) | ||
| Salt and pepper | ||
| 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
A Message from our Provider:
“You can fool yourself. You can never fool God”