Yesterday was the first day that it really felt like fall here in Seattle.
It was overcast most of the day and today started out that way, but it burned off by the afternoon. Even though it turned out to be a nice day, I had planned on making this super yummy Mexican Meatball Soup with Rice and Cilantro for dinner. My Auntie L served it once for a small dinner party and I’ve loved it ever since. It makes a lot but is great for lunch leftovers. Because I had to buy cornmeal for the meatballs I also whipped up some corn muffins too!
Chris is working, so I get to enjoy this meal all by myself!
Epicurious Mexican Meatball Soup with Rice and Cilantro
- 2 tablespoons olive oil
- 2 3/4 cups chopped onions
- 4 garlic cloves, minced
- 2 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
- 1/2 cup long-grain white rice
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.
Ditto says, “Can I have some momma?”
Bon Appetit and ENJOY!