Hello everyone!
I know its getting into the hot summer season and soup may not be top on your list for dinner but I just came across this meal in my photo album and couldn’t pass up posting the recipe. This soup came out fantastic and made for great left-over lunches! If you’re a fan of this traditional mexican soup you’ll have to try making it from scratch, like everything else from scratch, it’ll save you money and get you a much larger quantity than you’d get at your local mexican restaurant, without sacrificing the taste!
A big thank you to Mommyofamonster for the original recipe, view ingredients below to see my additions!
Ingredients:
2 tablespoons olive oil
2-3/4 cup finely chopped onions
4 (or more!) garlic cloves, minced
2 small bay leaves
64 ounces of beef broth (approximately 4-5 cans)
28 ounces of diced tomatoes
1/2 cup of chunky salsa (we like heat and so we use hot)
1/2 cup chopped fresh cilantro
1-1/2 pounds lean ground beef
1/2 pound of bulk pork sausage (again, we use hot)
6 tablespoons yellow cornmeal
1/4 cup of milk (I used almond milk just because 90% of the time thats the only kind of milk I have in the fridge!)
1 large egg
1/2 cup long-grain white rice
1/2 teaspoon ground cumin
Salt and pepper to taste
(I also added 2 kinds of squash and carrots for an extra dose of veggies and a few spicy peppers, because around here we like spicy food!)
Cooking Directions:
Heat the oil in a large pot over medium-high heat. Add 1-3/4 cups onions, 2 garlic cloves, and the bay leaves; saute 5 minutes.
Add sliced squash and carrots and continue to sauté for another 5 min
While the veggies are sautéing, place your peppers in the oven at 400° for about 5 min (or until they start to get wrinkly)
Add broth, tomatoes with juices, salsa, and 1/4 cup cilantro. Bring to boil. Cover and simmer 15 minutes.
While the broth simmers, combine ground beef, pork sausage, cornmeal, milk, egg, cumin, rice, salt and pepper, and the remaining onions, garlic, and cilantro (as well as your roasted peppers if you choose to add them!). Mix well. Shape meat mixture into 1 to 1-1/4 inch balls. And if you like a lot of heat, add 1/2 tablespoon of crushed red pepper flakes (I do).
Add meatballs to the soup and bring to boil, stirring occasionally. Reduce heat, cover, and simmer until rice and meatballs are tender, 20-30 minutes.
Once your meatballs are cooked through and the rice is nice and soft, your soup is ready to be served!! I served mine topped with avocado and a cheese quesadilla on the side 🙂
This is a warm, hearty, delicious meal that is healthy and easy to make. Again, maybe not the best time of year to be posting this recipe but hey, maybe there are one or two of you soup lovers out there who can fit in another hot meal before the real summer heat kicks in!
I promise to have more light, cool, summer food posts coming soon!!
Have a great weekend everyone!
everydayglutenfreeme 