MEATBALL SOUP

2 cups sliced zucchini

1/2 cup	minced fresh cilantro (coriander)
3 quart	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 t.	crumbled dried basil leaves
1 1/2 t.	crumbled dried oregano leaves
½ t.	to 1 tsp. liquid hot pepper seasoning
1/2 cup	long-grain white rice
1 cup	Chopped celery
	Meatballs (recipe follows)
	Cilantro sprigs (optional)

In a 6 to 8-quart pan add salt and pepper, combine broth, tomatoes and their liquid, little chile pepper, onion, basil, oregano, zucchini 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.

MEATBALL RECIPE: In a large bowl, mix together until well blended: 1 pound ground lean beef and 1/3 pound bulk pork sausage, 1/2 cup flour, onion, minced 1 clove garlic, pressed or minced 1/2 teaspoon crumbled DRIED BASIL LEAVES.
Shape the mixture into about 3/4-inch balls.