| 3 | qt | Regular-strength beef broth |
| 1 | lg | Can (28 oz.) crushed tomatoes |
| 1 | lg | Can (7 oz.) diced green chiles |
| 1 | lg | (about 1/2-lb.) onion, chopped |
| 1 1/2 | ts | Crumbled dried basil leaves |
| 1 1/2 | ts | Crumbled dried oregano leaves |
| 1/2 | | To 1 tsp. liquid hot pepper seasoning |
| 1/2 | c | Long-grain white rice |
| | Meatballs (recipe follows) |
| 1/2 | c | 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 | | Servings. |
