Today, we’ll be cooking Mexican Meatball Soup! Now, I can’t wait to try this recipe when I return home, but it’s already received some fantastic reviews.
The recipe came from Bon Appetit back in 2000. After serving this dish every Christmas Eve for many years, “Any suggestion of varying the meal is met with cries of protest from family and friends. I set out guacamole, salsa, homemade tamales, and what has become my famous albóndigas soup.”
So, let’s check out the Mexican meatball soup recipe that has so many people raving for more! (With a slight tweak to make it dairy-free.)
Mexican Meatball SoupPrint Recipe
- 2 tablespoons of olive oil
- 2 ¾ cups of chopped onions
- 4 garlic cloves, minced
- 2 small bay leaves
- 4 14½-ounce cans of beef broth
- 1 28-ounce can of diced tomatoes with juice
- ½ cup of chunky tomato salsa (medium-hot)
- ½ cup of chopped fresh cilantro
- 1 pound of lean ground beef
- ¼ pound of bulk pork sausage
- 6 tablespoons of yellow cornmeal
- ¼ cup almond milk
- ½ teaspoon of salt
- ½ teaspoon of ground black pepper
- ½ teaspoon of ground cumin
- ½ cup of long-grain white rice
- You’ll want a heavy large pot for this recipe. Heat oil over medium-high heat. Next, add 1¾ cups of onions, 2 garlic cloves and bay leaves; sauté for 5 minutes!
- Next, add the broth, tomatoes with juices, salsa and ¼ cup of cilantro. Bring it to a boil. Once boiling, cover and let the soup simmer for 15 minutes.
- Once boiling, cover and let the soup simmer for 15 minutes.
- While the soup is cooking, make your meatballs! First, combine ground beef, pork sausage, cornmeal, non-dairy milk, egg, salt, pepper, cumin in a medium-sized bowl. Mix it up! Next, add the remaining 1 cup onions, 2 garlic cloves and ¼ cup of cilantro. Mix very well and then shape the mixture into 1- to 1¼-inch balls.
- Now that 15 minutes have passed, you’re ready to add the rice and meatballs to the soup!
- Now that all the ingredients are in the pot bring it to boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, occasionally stirring for about 20 minutes.
- Season to taste with salt and pepper.