| 3 qt Regular-strength beef broth |
| 1 lrg Can (28 oz.) crushed tomatoes |
| 1 lrg Can (7 oz.) diced green chiles |
| 1 lrg (about 12-lb.) onion, chopped |
| 1 1/2 tsp Crumbled dried basil leaves |
| 1 1/2 tsp Crumbled dried oregano leaves |
| 1/2 x To 1 tsp. liquid hot pepper seasoning |
| 1/2 cup Long-grain white rice |
| Meatballs (recipe follows) |
| 1/2 cup Minced fresh cilantro (coriander) |
| Cilantro sprigs (optional) |
| Salt and pepper |
| In a 6- to 8-quart 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 x Servings. |
