Mexican Meatball Soup with Rice and Cilantro

By keledru

Ingredients

• 2 tbsp olive oil
• 2-3/4 cups chopped onion, divided
• 4 cloves garlic, minced
• 2 small bay leaves
• 5 (14-1/2 oz) cans beef broth
• 1 (28-oz) can diced tomatoes in juice
• 1/3 cup chunky tomato salsa (medium-hot)
• 1/2 cup chopped fresh cilantro, divided
• 1 lb lean ground beef
• 1/4 lb bulk pork sausage
• 6 tbsp yellow corn meal
• 1/4 cup whole milk
• 1 large egg
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp ground cumin'
• 1/2 cup long grain rice

Preparation

Step 1

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 onions, 2 cloves garlic, and 1/4 cup cilantro in medium bowl. Mix well.

Shape meat mixture by generous tablespoon into 1 to 1-1/2-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.