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Ingredients Jump to Instructions ↓

  1. Broth - adjust the total quantities of bouillon and water to what you can now buy in cartons or cans. This, I'm sure, was the undiluted broth

  2. 5, 10 1/2 oz. cans beef bouillon

  3. 1 quart water

  4. 1 to 2, 7 oz. cans green chile salsa (Ortega used to have this. Use a regular salsa with green chiles in it. Flavor is the main thing here)

  5. 28 oz. can tomato es

  6. 1/2 teaspoon each basil and oregano

  7. 1 tsp. salt

  8. Meatballs: about 60 tiny ones

  9. 1 lb. ground chuck

  10. 1/4 lb. pork sausage

  11. 1 onion , chopped

  12. 1 egg , beaten

  13. 1/2 tsp. salt

  14. 1/4 tsp. pepper

  15. 1/4 tsp. garlic powder

  16. 1/4 tsp. basil

  17. 1/2 cup cornmeal

  18. 1/2 cup rice

Instructions Jump to Ingredients ↑

  1. Mix broth ingredients and simmer for 20 minutes

  2. Mix meatball ingredients and form into tiny bite-size meat balls

  3. Add meatballs to broth and simmer very slowly, covered, for 1 to 1½ hours

  4. You can add the rice with the meatballs if you are serving the soup right away

  5. If I’m freezing it for later, I add the rice when I reheat it as it tends to thicken the soup when it sits in there

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