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.
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Mexican Meatball Soup
Makes 6 to 8 servings
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.
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