March 27th, 2015
Rehoboth Beach Eats, Mexican Meatball Soup, Easy, Crowd Pleaser, Delaware Beaches, Southern Delaware
A rainy day is the perfect time for Mexican Meatball Soup. It is simple, savory, soothing and satisfying….eat it in front of a fire wishing Summer would please hurry up!!
Remember that recipes are made to be adjusted to your needs. For this recipe I did not use cans of beef broth. I used an unsalted broth. If you so desire….add some salt later on. The recipe calls for diced tomatoes in juice. I used stewed tomatoes…like them better. Just chop them up.
MEXICAN MEATBALL SOUP
2 tablespoons olive oil
2-3/4 cups chopped onion (divided use)
4 garlic cloves, minced (divided use)
2 small bay leaves
7 1/4 cups of beef broth (I used unsalted beef broth.)
1 (28 ounce can diced tomatoes in juice (I used 2 cans of stewed tomatoes.)
1/2 cup chunky salsa (medium or hot) I used hot.
1/2 cup chopped fresh cilantro (divided use) Some people do not like cilantro…it is so good though. You know what to do.
1 pound of lean ground beef
1/4 bulk pork sausage (Your choice.)
6 tablespoons yellow cornmeal
1/4 cup whole milk (I used cashew milk.)
1 large egg
1/2 teaspoon salt (optional)
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 cup long-grain while rice
A couple of ripe avocados for garnish.
It is easier to prepare ahead of time the ingredients. Then, you don’t have to be running around the kitchen.
Heat oil in a large heavy pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; saute 5 minutes.
Add broth, tomatoes with juice, salsa and 1/4 cup cilantro. Bring to a boil. Cover and simmer 15 minutes.
Meanwhile, combine ground beef, sausage, cornmeal, milk, egg, salt, pepper, cumin, remaining onions, 2 garlic cloves and 1/4 cup cilantro in a bowl. Mix well.
Shape meat mixture into 1 1/2 inch meatballs. Measure a well rounded tablespoon.
Add rice and meatballs to soup and bring to a boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, which is about 20 minutes.
Stir occasionally…Season with salt and pepper if you want to.
Ladle into bowls, garnish with avocado, serve and enjoy!!
Note: This recipe can easily be doubled.
Tags: Coastal Delaware, DE Beaches, Delaware Beaches, Easy Recipe, Mexican Meatball Soup, Recipe, Recipe for a crowd, Rehoboth Beach Eats, soup, Soup Recipe, Southern Delaware, Sussex County
