What's Cooking with Linda Get a little kick from meatball soup!

Mexican Meatball Soup

Want to try a new soup recipe? Lenore Lasowecky, Fleetwood, shares this recipe for Mexican Meatball Soup. It’s got a little kick to it (flavor more or less of ingredients YOU prefer) but is warm and hearty. Recipe Group members gave this soup a 10-out-of-10 rating!

Mexican Meatball Soup

2 T Olive Oil

2 ¾ Cup Chopped Onions

4 Garlic Cloves, minced

2 Small Bay Leaves

5 14oz. Cans Beef Broth

1 28oz. Can Diced Tomatoes in juice

½ Cup Chunky Salsa

½ Cup Chopped fresh Cilantro

1 lb. Lean ground Beef

¼ lb. Pork Sausage

6 T. Cornmeal

¼ Cup Whole Milk

1 large Egg

½ t. Salt

½ t. Pepper

½ t. ground Cumin

½ Cup Long Grain White Rice

Heat oil in heavy large pot over medium heat. Add 1 3/4C onions, 2 garlic coves, and bay leaves; sauté 5 minutes. Add broth, tomatoes, salsa, and ¼ cup cilantro and bring to boil. Cover and simmer 15 minutes.

Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, remaining 1 cup onions, 2 cloves garlic, and ¼ cup cilantro in medium bowl. Mix well. Shape mixture by generous tablespoonfuls into 1-1 ¼ inch balls. Add rice and meatballs to soup and bring to a boil, stirring occasionally. Reduce heat, cover, and simmer until rice and meatballs are tender. About 20 minutes.

Linda Yuengel, of Fleetwood, enjoys sharing recipes from her friends and family.

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