Mexican Meatball Soup
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 2 tablespoons olive oil
- 2 3⁄4 cups chopped onions
- 4 cloves garlic, minced
- 2 small bay leaves
- 5 (14 1/2 ounce) cans beef broth
- 1 (28 ounce) can diced tomatoes (in juice)
- 1⁄2 cup chunky salsa
- 1⁄2 cup chopped fresh cilantro
- 1 lb lean ground beef
- 1⁄4 lb bulk pork sausage
- 6 tablespoons yellow cornmeal
- 1⁄4 cup whole milk
- 1 large egg
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon ground cumin
- 1⁄2 cup long grain 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 cilantro; bring to a boil.
- Cover and simmer 15 minutes.
- Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in a medium bowl.
- Mix well.
- Shape meat mixture by generous tablespoonfuls into 1- 1 1/4" balls.
- Add rice and meat balls to soup and bring to a boil, stirring occasionall.
- Reduce heat, cover and simmer until rice and meatballs are tender.
- Stirring occasionally,about 20 minutes.
- Season with salt and pepper.
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Reviews
-
Great soup, awesome flavour. I made and baked the meatballs ahead of time and froze them in a ziploc bag. On the day I served the soup, as I defrosted the meatballs in the microwave, I dumped the rest of the ingredients into a large pot. I did use crushed tomatoes instead of diced, and I left out the cilantro as my husband does not care for it. By the time my meatballs were defrosted, the broth was ready and I just simmered it for about 25 minutes until the rice was tender. I served this with Mexican corn bread recipe 11012. Great winter recipe-thanks!
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I was going to post this Bon Appetit December 2000 recipe when I found that you already had. I have been making this for years, with a couple of tweaks, and it is fabulous! I make the light version with ground turkey and nonfat milk. I double the bay leaves, cumin, salsa, cilantro and rice for our tastes. I also add an extra cup of water and a 1/2 cup of white wine to increase the broth amount, since the meatballs get really crowded without it (still feeds 6-8 though). One of my favorite soups!
Tweaks
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Great soup, awesome flavour. I made and baked the meatballs ahead of time and froze them in a ziploc bag. On the day I served the soup, as I defrosted the meatballs in the microwave, I dumped the rest of the ingredients into a large pot. I did use crushed tomatoes instead of diced, and I left out the cilantro as my husband does not care for it. By the time my meatballs were defrosted, the broth was ready and I just simmered it for about 25 minutes until the rice was tender. I served this with Mexican corn bread recipe 11012. Great winter recipe-thanks!
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.