Mexican Meatball Soup
- Number of Servings: 8
Ingredients
2 tablespoons olive oil2 3/4 cups chopped onions4 garlic cloves, minced2-3 small bay leaves5 14 1/2-ounce cans beef broth1 28-ounce can diced tomatoes in juice1/2 cup chunky tomato salsa (medium-hot)1/2 cup chopped fresh cilantro1 pound lean ground beef1/4 pound bulk pork sausage6 tablespoons yellow cornmeal1/4 cup whole milk1 large egg1/2 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon ground cumin1 tablespoon sage1 jalapeno pepper, minced2 c brown rice (prepared separately)
Prepare rice in rice cooker. Melt butter in heavy large pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and 2-3 whole 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, sage, cumin, diced jalapeno (with seeds), then remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in medium bowl. Mix well. Shape meat mixture by generous tablespoonfuls into 1- to 1 1/4-inch balls. Add 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 over a half cup portion of rice and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user CARINPHILLIPS.
Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, sage, cumin, diced jalapeno (with seeds), then remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in medium bowl. Mix well. Shape meat mixture by generous tablespoonfuls into 1- to 1 1/4-inch balls. Add 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 over a half cup portion of rice and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user CARINPHILLIPS.
Nutritional Info Amount Per Serving
- Calories: 393.7
- Total Fat: 23.3 g
- Cholesterol: 104.3 mg
- Sodium: 953.5 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 2.8 g
- Protein: 22.2 g
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