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Mexican Meatball Soup with Rice and Cilantro by Tessa

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  • Mexican Meatball Soup with Rice and Cilantro by Tessa

    Posted October 31, 2005 01:46 PM

    Haven't made this in years. Just found it over the weekend (along with some other T&T).
    Hope you enjoy ~~

    Mexican Meatball Soup with Rice and Cilantro

    2 T. olive oil
    2 ¾ cups chopped onions
    4 garlic cloves, minced
    2 small bay leaves
    5 14- ½ oz. cans beef broth
    1 28-oz. can diced tomatoes in juice
    ¼ cup tomato salsa
    ½ cup chopped fresh cilantro
    1 lb. lean ground beef
    ¼ lb. bulk pork sausage
    6 T. yellow cornmeal
    ¼ cup whole milk
    1 large egg
    ½ t. salt
    ½ t ground black pepper
    ½ t. ground cumin
    ½ cup long-grain white rice

    Heat oil in heavy large pot over med-high heat. Add 1-¾ cups onions, 2 garlic cloves and bay leaves; sauté 5 min. Add broth, tomatoes with juices, salsa and ¼ cup cilantro; bring to boil. Cover and simmer 15 min.

    Combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin and remaining 1-cup onions, 2 garlic cloves and ¼ cup cilantro in medium bowl. Mix well.

    Shape meat by generous tablespoonfuls into 1 to 1 ¼ inch balls.

    Add rice and meatball to soup and bring to boil, stirring occasionally.

    Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 min. Season to taste with salt and pepper.

    Put out hot sauce for those who like it extra hot.

    Serves about 6 – 8 for a main course.