Albondigas Soup - cooking recipe

Ingredients

1 lb ground chuck
1/4 lb pork sausage
1 onion, chopped
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 teaspoon garlic powder
1/4 cup milk
1/4 cup fresh basil, chopped
1/2 cup cornmeal
6 (14 1/2 ounce) cans beef broth (e.g., Swanson's)
7 -10 ounces green chili salsa (e.g., Pace)
1 onion, chopped
1 (28 ounce) can tomatoes, crushed or diced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon black pepper, ground
1/2 cup rice

Preparation

Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper.
(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.) Bring to a boil and simmer 20 minutes.
Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teas poon 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.
Makes 8 -10 servings