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Mexican Meatball Soup
Makes 6 to 8 servings
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Ingredients:
| 2 Tbsp. olive oil |
| 3 cup onions, chopped |
| 4 garlic cloves, minced |
| 2 small bay leaves |
| 5 14 1/2 oz. cans beef broth |
| 1 28 oz. can tomatoes in juice, diced |
| 1/2 cup tomato salsa (medium-hot), chunky |
| 1/2 cup fresh cilantro, chopped |
| 1 lb. ground beef, lean |
| 1/4 lb. bulk pork sausage |
| 6 Tbsp. yellow cornmeal |
| 1/4 cup whole milk |
| 1 large egg |
| 1/2 tsp. salt |
| 1/2 tsp. black pepper, ground |
| 1/2 tsp. cumin, ground |
| 1/2 cup long-grain white rice |
Directions:
- Heat oil in heavy large pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; saute 5 minutes. Add broth, tomatoes with juices, salsa and 1/4 cup cilantro; bring to boil. Cover and simmer 15 minutes.
- Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, then remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in medium bowl. Mix well. Shape meat mixture by generous tablespoonfuls into 1" to 1.25" balls. Add rice and meatballs to soup and bring to boil, stirring occasionally.
- Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls and serve.
| Course: | Soup |
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