Mexican Meatball Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Mexican Meatball Soup calories by ingredient
Number of Servings: 8
Ingredients
-
2 tablespoons olive oil
2 3/4 cups chopped onions
4 garlic cloves, minced
2-3 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 tablespoon sage
1 jalapeno pepper, minced
2 c brown rice (prepared separately)
Directions
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.