Soup version of albondigas.
Ingredients
| Olive Oil | 2 Tbsp |
| Onions | 3 Cups |
| Garlic | 4 cloves |
| Bay Leaves | 2 small |
| Beef Broth | 78 1/2 oz |
| Tomatoes in Juice | 1 28 oz can |
| Tomato Salsa (medium-hot) | 1/2 Cup |
| Fresh Cilantro | 1/2 - 3/4 Cup |
| Ground Beef | 1 Lb |
| Bulk Pork Sausage | 1/4 Lb |
| Yellow Cornmeal | 6 Tbsp |
| Milk | 1/4 Cup |
| Egg | 1 large |
| Salt | 1/2 tsp |
| Pepper | 1/2 tsp |
| Cumin | 1/2 tsp |
| Long-Grain White Rice | 1/2 Cup |
| Zucchini (chopped) | 1 1/2 Cups |
Directions
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Heat oil in a large soup pot over medium-high heat.
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Add 1 3/4 cups onions, 2 garlic cloves, and the bay leaves. Saute 5 minutes.
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Add the broth, tomatoes with juice, salsa, and half the cilantro.
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Bring to a boil. Then reduce heat, cover, and simmer for 15 minutes.
✦If you want softer zucchini, toss them in at some point during this 15 minute simmer.
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Meanwhile, combine the beef, pork sausage, cornmeal, milk, egg, salt, pepper, cumin, the remaining onions, garlic, and cilantro in a bowl. Mix it well.
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Shape the meat mixture into 1" to 1.25" balls.
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Toss the meatballs, rice, and zucchini into the soup. Bring the soup back to a boil.
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Reduce the heat and simmer for about 20 minutes, until the rice is tender and the meatballs are cooked. Add salt and pepper to taste and enjoy!