Mexican Meatball Soup

"I've had this recipe a long time and is a favorite. If you like hot, be sure to put out the hot sauce!"
 
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Ready In:
1hr
Ingredients:
17
Serves:
6-8
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ingredients

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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

  1. love it!my dh ,who is not a soup fan enjoyed it as well. i am finding if it has spice and pep he enjoys it. i loved it! i used orzo instead of rice but that is a minor replacement. it will become a winter soup staple in my house!
     
  2. 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!
     
  3. This is so good, and pretty fast if you make the meatballs ahead of time. I thought it served more like 9-10 for a decent sized appetizer course. I also made my meatballs smaller so there wouldn't be any embarrassing spills during dinner. :) My gourmet group gives this a five! Yum!
     
  4. 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!
     
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Tweaks

  1. 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!
     
  2. love it!my dh ,who is not a soup fan enjoyed it as well. i am finding if it has spice and pep he enjoys it. i loved it! i used orzo instead of rice but that is a minor replacement. it will become a winter soup staple in my house!
     

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