Mexican Meatball Soup
Recipe Summary
| Complexity: | Medium |
| Serves: | 8 |
| Category: | Soups |
| Meal: | Relaxing Afternoon (Quick Meals Planner) |
| 2 | Tb | oil, olive |
| 2.5 | cup | onions, chopped |
| 4 | cloves | garlic, minced |
| 2 | small | bay leaves, whole dried |
| 5 | 14 oz. can | beef broth |
| 1 | 28 oz. can | tomatoes, diced |
| 0.5 | cup | salsa |
| 0.5 | cup | cilantro, chopped |
| 1 | lb | beef, ground |
| 0.25 | lb | pork sausage |
| 6 | Tb | corn meal, yellow |
| 1 | large | egg |
| 0.25 | cup | milk, whole |
| 0.5 | tsp | salt, table |
| 0.5 | tsp | pepper, fresh ground |
| 0.5 | tsp | cumin |
| 0.5 | cup | rice, white |
| |
Heat oil in large heavy pot. Add 1.5 cups chopped onion, 2 garlic cloves, and bay leaves; saute 5 minutes. Add broth, tomatoes with juices, salsa, and 1/4-cup cilantro, bring to a boil. Cover and simmer 15 minutes.
Meanwhile, combine ground beef, pork sausage, cornmeal, milk, egg, salt, pepper, cumin, then remaining onions, 2 minced garlic cloves and 1/4 cup cilantro in medium bowl. Mix well. Shape meat mixture by tablespoons into 1 to 1 1/2 inch meatballs. Add rice and meatballs to soup and bring to a boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. Season with salt and pepper to taste.
Hint: Soup is shown in picture topped with sour cream and cilantro.
Meal Planning Suggestion!
Bread - Honey Moist Cornbread
Recipe Summary
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Gluten Free |
| Meal: | Relaxing Afternoon (Quick Meals Planner) |
| 1 | cup | gluten-free flour |
| 1 | cup | corn meal, yellow |
| 1 | tsp | xanthan gum |
| 0.33 | cup | sugar, granulated |
| 1 | Tb | baking powder |
| 0.33 | tsp | salt, kosher |
| 8 | oz | cream, whipping |
| 0.25 | cup | oil, vegetable |
| 3 | large | egg |
| 0.25 | cup | honey |
| |
Heat oven to 400 degrees
Stir all dry ingredients then add the remaining ingredients
Pour onto a greased 9-inch pan
Bake for 20-25 minutes. ( for best results use a cast iron frying pan. Place in oven 10 minutes prior to baking, add 1 Tb of butter to pan then add the batter)
My wife has a sweet tooth; she recommends doubling the honey if you are making the cornbread for breakfast.
