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REC: Mexican Meatball Soup With Rice and Cilantro


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Dawnie2u@gmail.com
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Joined: Dec 9, 2005

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Posted to Thread #13 at 1:21 pm on Dec 18, 2005

* Exported from MasterCook *
Mexican Meatball Soup With Rice and Cilantro

Recipe By : Jill Cole/Bon Appetit
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews Ground Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 3/4 cups chopped onion -- divided use
4 cloves garlic, minced -- divided use
2 small bay leaves
4 cans beef broth (14 1/2 ounce cans)
28 ounces canned diced tomatoes in juice
1/2 cup fresh chunky salsa -- medium-hot
1/2 cup chopped fresh cilantro -- divided use
1 pound lean ground beef
1/4 pound bulk pork sausage
6 tablespoons 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 white rice

Heat oil in a heavy largepot 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 a boil. Cover and simmer for 15 minutes.
Meanwhile, combine ground beef, sausage, cornmeal, milk, egg, salt, pepper, and cumin, then remaining 1 cup onions, 2 garlic cloves and 1/4 cup citlantro in a bowl. Mix well.
Shape meat mixture by generous tablespoonfuls into 1 to 1 1/4 inch meatballs. Add rice and meatballs to soup and bring to a boil, stirring occasionally. reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. Ladle into bowls and serve.

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