Mexican Meatball Soup with Rice and Cilantro Recipe

  • 2 tablespoons olive oil
  • 2 3/4 cups chopped onions
  • 4 cloves garlic, minced
  • 2 bay leaves (small)
  • 5 cans beef broth (14 1/2 ounce cans)
  • 1 can diced tomatoes inch juice (28 ounce can)
  • 1/2 cup chunky tomato salsa (medium-hot)
  • 1/2 cup fresh cilantro
  • 1 pound Lean Ground Beef
  • 1/4 pound bulk pork sausage
  • 6 tablespoons yellow cornmeal
  • 1/4 cup whole milk
  • 1 egg (large)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 cup long-grain white rice
Heat oil in heavy large pot over medium-high heat. Add 1 3/4 C. onions, 2 garlic cloves and bay leaves. Sauté 5 minutes. Add broth, tomatoes with juices, salsa and 1/4 cilantro; bring to boil. Cover and simmer 15 minutes.

Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper and cumin, then remaining 1 C. onions, 2 garlic cloves and 1/4 C. cilantro in medium bowl. Mix well.

Shape meat mixture by generous tablespoonfuls into 1 to 1 1/4 inch 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.

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