Mexican Meatball Soup with Rice and Cilantro
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 (main-course) servings
- 1/2 teaspoon salt
- 1 large egg
- 1 pound lean ground beef
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 2 small bay leaves
- 1/2 cup chopped fresh cilantro
- 1/4 cup whole milk
- 1/4 pound bulk pork sausage
- 1 28-ounce can diced tomatoes in juice
- 4 garlic cloves, minced
- Carbohydrate 27 g(9%)
- Cholesterol 74 mg(25%)
- Fat 20 g(31%)
- Fiber 4 g(14%)
- Protein 19 g(38%)
- Saturated Fat 7 g(33%)
- Sodium 1251 mg(52%)
- Calories 363
Preparation Heat oil in heavy large pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and 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, cumin, 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 rice and 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 and serve.
Preparation Heat oil in heavy large pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and 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, cumin, 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 rice and 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 and serve.
