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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I've had this recipe a long time and is a favorite. If you like hot, be sure to put out the hot sauce! Ingredients:
2 tablespoons olive oil |
2 3/4 cups chopped onions |
4 cloves garlic, 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 salsa |
1/2 cup chopped fresh cilantro |
1 lb lean ground beef |
1/4 lb 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 rice |
Directions:
1. Heat oil in heavy large pot over medium high heat.
2. Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; saute 5 minutes.
3. Add broth, tomatoes with juices, salsa, and cilantro; bring to a boil.
4. Cover and simmer 15 minutes.
5. Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in a medium bowl.
6. Mix well.
7. Shape meat mixture by generous tablespoonfuls into 1- 1 1/4 balls.
8. Add rice and meat balls to soup and bring to a boil, stirring occasionall.
9. Reduce heat, cover and simmer until rice and meatballs are tender.
10. Stirring occasionally,about 20 minutes.
11. Season with salt and pepper.
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