Albondigas Soup

6 14.5 oz cans beef broth

1 28 oz can crushed tomatoes

1 7 oz can diced green chiles 

1 large onion, chopped

1 bunch cilantro, minced

2 lbs. ground beef

1 1/2 tsp dried basil

1 1/2 tsp dried oregano

1 1/2 c. white rice

salt and pepper to taste

lemon or lime to taste

Make your meatballs. I used an egg, 1/2 teaspoon of oregano & basil each, & about 1 cup bread crumbs & 1/2 of a chopped onion when I halved the recipe (adjust depending on the fat content of your meat). Lightly brown meat balls leaving slightly undone. Or, use pre-made use frozen meatballs too if you don't want to make them.

In a large pot combine: broth, tomatoes & their liquid, green chiles, onion, basil, & oregano. Bring to a boil. Add uncooked rice, cover & simmer for 15 minutes. Add meatballs; cover & simmer until meatballs are not pink in the center, usually 10-15 minutes longer. Lastly, before serving, stir in chopped cilantro. Add salt & pepper, plus lime juice to taste.