Recipe of the Week – Mexican Meatball Soup
January 8, 2010
(From the Soup Collection at emealsforyou.com)
Mexican Meatball Soup
I guess I owe you all a few recipes as I have been AWOL for a little while. The NJ trip at Christmas and then closing on a condo on the 30th took me away from the blog and I apologize. The move is just about complete now and being that I heard ( course nobody hears anymore; more like emailed back and forth, from my old partner Chef Teresa, I thought I would give you her recipe for Mexican Meatball Soup. I don’t know about where you live but here in “southern” Ohio we had really cold weather and now some snow to boot.
Nothing says comfort like a hot bowl of soup on a gray and cold day. Chef Teresa brings us this wonderful warming and fulfilling addition to our soup collection. Serve it up with some crunchy bread or crackers. It is perfect to warm the soul as well as the body.
Mexican Meatball Soup
| Complexity: | Medium |
| Serves: | 8 |
| Category: | Soups |
| Meal: | Mexican Supper (Quick Meals Planner) |
| 2 | Tb | oil, olive |
| 2.5 | cup | onions, chopped |
| 4 | cloves | garlic, minced |
| 2 | small | bay leaves, whole dried |
| 5 | 14 oz. can | beef broth |
| 1 | 28 oz. can | tomatoes, diced |
| 0.5 | cup | salsa |
| 0.5 | cup | cilantro, chopped |
| 1 | lb | beef, ground |
| 0.25 | lb | pork sausage |
| 6 | Tb | corn meal, yellow |
| 1 | large | egg |
| 0.25 | cup | milk, whole |
| 0.5 | tsp | salt, table |
| 0.5 | tsp | pepper, fresh ground |
| 0.5 | tsp | cumin |
| 0.5 | cup | rice, white |
Heat oil in large heavy pot. Add 1.5 cups chopped onion, 2 garlic cloves, and bay leaves; saute 5 minutes. Add broth, tomatoes with juices, salsa, and 1/4-cup cilantro, bring to a boil. Cover and simmer 15 minutes.
Meanwhile, combine ground beef, pork sausage, cornmeal, milk, egg, salt, pepper, cumin, then remaining onions, 2 minced garlic cloves and 1/4 cup cilantro in medium bowl. Mix well. Shape meat mixture by tablespoons into 1 to 1 1/2 inch meatballs. Add rice and meatballs to soup and bring to a boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. Season with salt and pepper to taste.
Hint: Soup is shown in picture topped with sour cream and cilantro.
Entry Filed under: Soups. Tags: Meal Planning, lunch ideas, soup, Soups, Mexican soup, meatball soup, meatballs, hot soup, Lunch.
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