Categories: Soups/stews, Ground beef, Mexican, Beef 
      Yield: 5 servings 
  
      3 qt Regular-strength beef broth              -their 
      1 lg Can (28 oz.) crushed                     Liquid, chiles, onion, 
           -tomatoes                                -basil, oregano, and hot 
      1 lg Can (7 oz.) diced green                  -pepper 
           -chiles                                  Seasoning to taste.  Bring 
      1 lg (about 1/2-lb.) onion,                   -to a boil over high heat. 
           -chopped                                 Add rice; cover and simmer 
  1 1/2 ts Crumbled dried basil leaves              -15 minutes.  Add meatballs; 
  1 1/2 ts Crumbled dried oregano                   Cover and simmer until 
           -leaves                                  -meatballs are not pink in 
    1/2    To 1 tsp. liquid hot pepper              -the 
           -seasoning                               Center (cut to test), 10 to 
    1/2 c  Long-grain white rice                    -15 minutes longer.  Stir 
           Meatballs (recipe follows)               In the minced cilantro. 
    1/2 c  Minced fresh cilantro                    Ladle into bowls and garnish 
           -(coriander)                             -with cilantro sprigs.  Add 
           Cilantro sprigs (optional)               Salt and pepper to taste. 
           Salt and pepper                          -Makes about 5 quarts, 10 to 
           In a 6- to 8-quart pan,            12    Servings. 
           -combine broth, tomatoes and    
  
  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)