Does anyone know the recipe for the albondigas soup from totos?
Albondigas Soup (Mexican Meatball Soup) 3 quarts regular-strength beef broth 1 large can (28 oz.) crushed tomatoes 1 large can (7 oz.) diced green chiles 1 large (about 1/2-lb.) onion, chopped 1-1/2 tsp. crumbled dried basil leaves 1-1/2 tsp. crumbled dried oregano leaves 1/2 to 1 tsp. liquid hot pepper seasoning 1/2 cup long-grain white rice 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. Yield: about 5 quarts, 10 to 12 servings. Meatballs: In a large bowl, mix together until well blended: 1 pound ground lean beef 1/3 pound bulk