Albondigas (Mexican Meatball Soup)

- Originally submitted by Charly Paulsen

MEATBALLS:
1 lb. lean round beef
12 oz. lite pork sausage
1 onion chopped finely
1 egg beaten
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/3 cup milk
1/4 cup chopped fresh basil or 1/4 tsp. dried basil
2/3 cup cornmeal

BROTH:
6 can beef broth
1 10 oz. jar salsa
1 onion chopped
2- 14.5 oz. can petite diced tomatoes (I use one with mild green chilis in it)
1/2 tsp. dried basil
1/2 tsp. oregano
1/4 tsp. pepper
1/2 head of cabbage shredded
1/2 cup. white rice

Put beef broth, salsa, onion, canned tomatoes, cabbage, dried basil, oregano and pepper in a large pot. Bring to boil and simmer.

Combine ground beef, sausage, finely chopped onion, egg, salt, pepper, garlic powder, milk, basil and cornmeal, mix well. form tiny bite-sized meatballs

Add meatballs and rice to broth. Simmer covered very slowly for 1 -1 1/2 hours.

-Makes 8 main dish servings. I sometimes freeze half for another night.