Mexican Meatball Soup with Rice and Cilantro

Mexican Meatball Soup with Rice and Cilantro
Photo by Scott Peterson

Ingredients

  • ½ cup long-grain white rice
  • 4 garlic cloves
  • ½ cup chunky tomato salsa
  • 1 pound lean ground beef
  • ¼ cup whole milk
  • ½ teaspoon salt
  • 2 ¾ cups onions
  • + 10 more ingredients
    • ½ teaspoon ground black pepper
    • 5 14 1/2-ounce cans beef broth
    • 1 28-ounce can diced tomatoes in juice
    • ½ teaspoon ground cumin
    • 2 small bay leaves
    • 1 large egg
    • 2 tablespoons olive oil
    • ½ cup fresh cilantro
    • 6 tablespoons yellow cornmeal
    • ¼ pound bulk pork sausage

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, e...

View full recipe at Epicurious

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