Albo’ndigas Soup (mexican wedding)
By Yankee Magazine|Jan 03 2008|
Ingredients
2 tbsp olive oil
2 3/4 cup chopped onions
4 garlic cloves – minced
2 small bay leaves
5 – 14 1/2 oz can beef broth
1 – 28oz diced tomatoes in juice
1/2 cup chunky salsa (med hot)
1.2 cup chopped cilantro
1 pound lean ground beef (or turkey)
1/4# bulk pork sausage
6 tbsp cornmeal
1/4 cup milk
1 large egg
1/2 tsp salt
pepper
1/2 tsp cumin
1/2 long-grain white rice
Instructions
heat in a heavy large pot over medium high heat. add 1 3/4 onions, 2 garlic cloves, bay leaves; saute’ 5 minutes. Add broth, tomatoes with juices, salsa and cilantro; bring to a boil. Cover and simmer 15 minutes.
meanwhile combine ground beef, sausage, cornmeal, milk, egg, seasonings – then remaining 1 onions, cloves, and 1/4 cup cilantro. Mix well and shape into balls. Add rice and balls to soup – stir occasionally. Reduece heat and cover and simmer until meat and rice are tender. Season to taste.
