(If you use condensed beef broth [e.g., Campbell’s],eliminate the salt in the meatballs and use 5 cans [10.5 ounces each] brothplus 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 11/2 hours.
Makes 8 -10 servings
“Very tasty soup!Green Chili Salsa is very difficult to come by here, so I used some of my own homemade salsa, and I added about 1/4 cup of fresh cilantro.This makes at least 10 servings!Yum!Thanks Tonkcats!”
“Very good – served to a crowd, varying ages and it went over great!”
“We love this soup.I usually quadruple the meatball ingredients to freeze the meatballs for later.(roll the meatballs and place on a cookie sheet in freezer – when frozen, pop them into a freezer bag).A tip:make sure to use long grain rice.I made once with short grain rice and it absorbed all the liquid and became mush instead of soup.”
“I loved loved loved this! Been looking for the perfect recipe for albondigas! Thanks for sharing.”
“My husband loves this soup.I double the rice and add carrots and celery.”