Top | Beef

Mexican Meatball Soup w/Rice and Cilantro

(recipe, LB Nichols)

Ingredients

  1. 2 Tbsp. olive oil
  2. 2¾ cups chopped onions
  3. 4 garlic cloves, minced
  4. 2 small bay leaves
  5. 5 14.5 -ounce cans beef broth
  6. 1 28.0 -ounce can diced tomatoes in juice
  7. ½ cup chunky tomato salsa (medium-hot)
  8. ½ cup chopped fresh cilantro
  9. 1 lb. lean ground beef
  10. ¼ lb. bulk pork sausage
  11. 6 Tbsp. yellow cornmeal
  12. ¼ cup whole milk
  13. 1 large egg
  14. ½ tsp. salt
  15. ½ tsp. ground black pepper
  16. ½ tsp. ground cumin
  17. pinch red pepper flakes
  18. 1 Tbsp. chili paste
  19. 6 jarred jalapenos, chopped
  20. pinch of oregano
  21. ½ cup long-grain white rice

Steps

  1. Heat oil in heavy large pot over medium-high heat. Add 1¾ cups onions, 2 garlic cloves, red pepper flakes, jalapenos and bay leaves; sauté 5 minutes. Add broth, chili paste, tomatoes with juices, salsa and ¼ cup cilantro; bring to boil. Cover and simmer 15 minutes.
  2. Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, oregano, then remaining 1 cup onions, 2 garlic cloves, and ¼ cup cilantro in medium bowl. Mix well. Shape meat mixture by generous tablespoonfuls into 1- to 1¼-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.