Recipe - Albondigas Soup

3 qt Regularstrength beef broth
1 lg Can (28 oz.) crushed
tomatoes
1 lg Can (7 oz.) minced green
chiles
1 lg (about 1/2lb.) onion,
chopped
1 One half teaspoon Crumbled dried basil leaves
1 One half teaspoon Crumbled dried oregano
leaves
One half To 1 tsp. liquid hot pepper
seasoning
One half cup Longgrain white rice
Meatballs (recipe follows)
One half cup Minced fresh cilantro
(coriander)
Cilantro sprigs (optional)
Salt and pepper
In a 6 to 8quart 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