Albondigas Soup (Mexican Meatball Soup)

Ingredients needed: 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 Meatballs recipe

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 pork sausage 1/2 cup cornmeal 1/4 cup milk 1 large egg 1 small (about 6-ounces) onion, minced 1 clove garlic, pressed or minced 1/2 teaspoon crumbled dried basil leaves

Instructions Shape the mixture into about 3/4-inch balls. If making ahead, return the meatballs to bowl, cover, and chill up to 4 hours.

From: Sunset Best of the West by Sunset Books

Lucinda’s Margarita

Author and horticulturist Lucinda Hutson probably know more about tequila and what to do with it than anyone alive. She advises that a real Margarita is strong, more like a martini than the watered-down versions served in many restaurants.

2 ounces silver tequila 1 ounce Cointreau 1 ounce lime juice

Pour the ingredients over ice in a cocktail shaker, shake for 30 seconds, then serve on the rocks in a salt-rimmed glass, garnished with a lime wedge.