Big snow coming this weekend to Northern Virginia, so it's time to pull out some soup recipes. We haven't made this one in a while so I think this is on the list. Can't remember what magazine this originally came from, maybe "Gourmet" or something like that.
Mexican Meatball Soup with Rice and Cilantro
6 to 8 main-course servings.
2 Tbsp olive oil
2 ¾ cups chopped onions
4 garlic cloves, minced
2 small bay leaves
5 (14 ½ oz) cans beef broth
1 (28 oz) can diced tomatoes in juice
½ cup chunky tomato salsa (medium-hot)
½ cup chopped fresh cilantro
1 pound lean ground beef
¼ pound bulk pork sausage
6 Tbsp yellow cornmeal
¼ cup whole milk
1 large egg
½ tsp salt
½ tsp ground black pepper
½ tsp ground cumin
½ cup long-grain white rice
Heat oil in heavy large pot over medium-high heat. Add 1 ¾ cups onions, 2 garlic cloves and bay leaves; sauté 5 minutes. Add broth, tomatoes with juices, salsa and ¼ cup cilantro; bring to a 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 ¼ cup cilantro in medium bowl. Mix well. Shape meat mixture by generous tablespoonfuls into 1- to 1 ¼ inch balls. Add rice and meatballs to soup and bring to a boil, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls and serve.
We cook the meatballs in the oven a bit before adding to the soup; makes it less greasy. Also, we sometimes make baked tortilla strips and place on top of the soup when serving.
