Mexican Meatball Soup with Rice and Cilantro

 

2
tablespoons olive oil
2 3/4
cups chopped onions
4
garlic cloves, 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 tomato salsa (medium-hot)
1/2
cup chopped fresh cilantro
1
pound lean ground beef
1/4
pound 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 white rice

 

 

Heat oil in heavy large pot over medium-high heat.  Add 1-3/4 cups onions, 2 garlic cloves and bay leaves; sauté 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 tablespoons into 1 to 1-1/.2 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. 

 

Serves 6 to 8.