Albondigas soup recipes?

This is by far my favorite soup... Can someone please give me there receipe.. Or recommendations ... Thnx...Albondigas soup recipes?
THE PERFECT ALBONDIGAS SOUP





Ingredients


1 lb ground chuck


1/4 lb pork sausage


1 onion, chopped


1 egg, beaten


1/2 teaspoon salt


1/4 teaspoon black pepper, ground


1/4 teaspoon garlic powder


1/4 cup milk


1/4 cup fresh basil, chopped


1/2 cup cornmeal


6(14 1/2ounce)cans beef broth(e.g., Swanson's)


7-10 ounces green chili salsa(e.g., Pace)


1 onion, chopped


1(28ounce)can tomatoes, crushed or diced


1/2 teaspoon dried basil


1/2 teaspoon dried oregano


1/4 teaspoon black pepper, ground


1/2 cup LONG GRAIN rice (don't use short grain, it will be mushy)





Directions


1 Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper.


2 (If you use condensed beef broth [e.g., Campbell's], eliminate the salt in the meatballs and use 5 cans [10.5 ounces each] broth plus one quart water.) Bring to a boil and simmer 20 minutes.


3 Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teas poon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well.


4 Form into tiny, bite-size meatballs.


5 Add meatballs and rice to broth.


6 Simmer, covered, very slowly for 1 to 1 1/2 hours.





This makes 8-10 servings and I haven't met a single person who didn't enjoy it.





Alternative recipe: double the rice in this recipe and add celery and carrots, delicious!





Also, it is nice to make some extra meatballs to enjoy later!Albondigas soup recipes?
I agree with you...where do you live? If you live in the Los Angeles area I can give you some fantastic places to get it.
Meatballs:


1 large onion, chopped fine


1 large green bell pepper, chopped fine


1/4 cup plus 2 tablespoons olive oil


2 pounds ground beef (not lean)


1/2 pound ground pork (not lean)


2/3 cup fine dry bread crumbs


2 1/2 teaspoons salt


1/4 teaspoon freshly grated nutmeg


1/4 cup minced fresh parsley leaves


Sauce:


4 large garlic cloves, minced


1 tablespoon olive oil


1 (33 1/2-ounce) can whole tomatoes, including juice


3/4 teaspoon dried oregano, crumbled








In a 9-inch heavy well-seasoned skillet (preferably cast-iron) cook onion and bell pepper in 2 tablespoons oil over moderately low heat, stirring occasionally, until softened. Cool mixture. In a large bowl combine well onion mixture, ground meat, bread crumbs, salt, nutmeg, and parsley. Form level tablespoons of mixture into balls (about 90). In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown meatballs in batches (about 16 at a time), shaking skillet frequently so that meatballs maintain their shape and adding remaining 3 tablespoons oil as necessary. Transfer meatballs with a slotted spoon as browned to a bowl.


Sauce: In a heavy kettle (at least 6 quarts) cook garlic in oil over moderately low heat, stirring, until fragrant, about 15 seconds. Add tomatoes with juice and oregano and simmer, breaking up tomatoes. Add meatballs and simmer, covered, gently stirring occasionally, 25 minutes, or until meatballs are tender and sauce is thickened slightly. Transfer meatballs with slotted spoon to heated serving dish. If sauce seems thin, boil gently, stirring frequently, until thickened to desired consistency. Season sauce with salt and pepper and spoon over meatballs. Meatballs and sauce may be made 2 days ahead. Let it cool uncovered and chill covered. reheat meatballs before serving.





PS...use warm tortillas w/salsa to go really authentic