As soon as the cold settled in, it’s SOUP TIME! Lenore Lasowecky, Fleetwood, shares this recipe for Mexican Meatball Soup that is hearty, warm and flavorful.
Mexican Meatball Soup2 T Olive Oil
2 3/4 Cup Chopped Onions4 Garlic Cloves, minced
2 Small Bay Leaves5 14oz. Cans Beef Broth
1 28oz. Can Diced Tomatoes in juice
1/2 Cup Chunky Salsa1/2 Cup Chopped fresh Cilantro
1 lb. Lean ground Beef1/4 lb. Pork Sausage
6 T. Cornmeal1/4 Cup Whole Milk1 large Egg
1/2 t. Salt1/2 t. Pepper1/2 t. ground Cumin
1/2 Cup Long Grain White RiceHeat oil in heavy large pot over medium heat. Add 1 3/4C onions, 2 garlic coves, and bay leaves; saute 5 minutes. Add broth, tomatoes, salsa, and 1/4 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 1/4 cup cilantro in medium bowl. Mix well. Shape mixture by generous tablespoonfuls into 1-1 1/4 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 resides in Fleetwood.
