Albondigas Soup

"A rich, filling version of Mexican meatball soup. I make the meatballs
ahead and freeze them to use as needed. Mild or hot salsa may be used;
green
chilli salsa works particularly well!"

Prep Time: 20 Minutes
Cook Time: 2 Hours
Ready In: 2 Hours 20 Minutes
Servings: 8


1 pound lean ground beef
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 (14 ounce) cans beef broth
1 (8 ounce) jar salsa
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 cup white rice


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 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.

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