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Mexican Meatball Soup
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Makes 6 to 8 servings |
|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|
- 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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