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Fidissimus
Joined: 17 Mar 2006
Posts: 1603
Location: Portland, OR.
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 Posted: Tue Oct 10, 2006 8:30 pm Post subject: MEXICAN MEATBALL SOUP WITH RICE AND CILANTRO |
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MEXICAN MEATBALL SOUP WITH RICE AND CILANTRO
"For as long as I can remember, every Christmas Eve I've hosted an open house with a Mexican buffet," writes Jill Cole of Fallbrook, California. "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."
Be sure to put out hot sauce for those who like extra heat.
Ingredients
2 tablespoons olive oil
2 3/4 cups chopped onions
4 garlic cloves, minced
2 small bay leaves
5 14 1/2-ounce cans beef broth
1 28-ounce can diced tomatoes in juice
1/2 cup chunky tomato salsa (medium-hot)
1/2 cup chopped fresh cilantro
1 pound lean ground beef
1/4 pound bulk pork sausage
6 tablespoons yellow cornmeal
1/4 cup whole milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 cup long-grain white rice
Directions
Heat oil in heavy large pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; sauté 5 minutes. Add broth, tomatoes with juices, salsa and 1/4 cup cilantro; bring to boil. Cover and simmer 15 minutes.
Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, then remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in medium bowl. Mix well. Shape meat mixture by generous tablespoonfuls into 1- to 1 1/4-inch balls. Add rice and meatballs to soup and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls and serve.
Makes 6 to 8 (main-course) servings.
Bon Appetit
December 2000
Jill Cole, Fallbrook, CA
_________________
Cheers!
Jenn
GF BD: Feb. 2001
Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/ |
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2484
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| Posted: Thu Oct 12, 2006 10:05 am Post subject: |
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Jenn,
I think our taste in food is similar. I love albondigas! What was your take on the recipe? This one is in my recipe box at epicurious.com, but I just haven't made it yet. The photo is making my mouth water.
TEC |
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sarahceliac
Joined: 18 Jun 2006
Posts: 189
Location: MA
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| Posted: Thu Oct 12, 2006 4:56 pm Post subject: |
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Tec, that's funny cause my mouth is watering too!!  I love Mexican food and was fortunate to aquire some recipes from some friends in AZ. Actually I should post them for us since they are naturally GF, no modifications. Home made refried beans and home made spanish rice if any one is interested let me know so I can post.
That soup looks so..... good. How do you set up a recipe box?
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Sarah |
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Fidissimus
Joined: 17 Mar 2006
Posts: 1603
Location: Portland, OR.
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| Posted: Thu Oct 12, 2006 11:42 pm Post subject: |
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| TEC wrote: | Jenn,
I think our taste in food is similar. I love albondigas! What was your take on the recipe? This one is in my recipe box at epicurious.com, but I just haven't made it yet. The photo is making my mouth water.
TEC |
TEC - you're too funny! I pulled it from my recipe box at epicurious.com 
I've been wanting to make this for a couple of months now but haven't gotten around to it - it just looks so dang good. Maybe I'll get on the stick tomorrow and give it a whorl - I'm planning a full day in the kitchen anyway - why not make soup too?
_________________
Cheers!
Jenn
GF BD: Feb. 2001
Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/ |
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sarahceliac
Joined: 18 Jun 2006
Posts: 189
Location: MA
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| Posted: Fri Oct 13, 2006 4:40 pm Post subject: |
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So if I sign up at that site, then I can make a recipe box and submit any recipes I may have there?
Thanks for any help.
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Sarah |
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2484
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| Posted: Fri Oct 13, 2006 8:58 pm Post subject: |
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| sarahceliac wrote: | So if I sign up at that site, then I can make a recipe box and submit any recipes I may have there?
Thanks for any help. |
To create a recipe box at epicurious.com there is a box next to 'recipe search' that says 'My Recipe Box.' Click on that link and then follow the prompts to open your own recipe box.
The recipe box feature allows you to save any recipes in one place that are offered on the epicurious.com. The recipes come from Bon Apetite, Gourmet, etc., etc.
Unfortunately, you can't submit your own recipes there. Recipezaar.com is a site that will allow you to post your own recipes.
I have created two gmail accounts for recipes. One for tried and true and the other is for recipes that I want to try. When I'm somewhere other than home I can just pop into gmail and have my recipes at my fingertips.
tec |
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2484
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| Posted: Fri Oct 13, 2006 8:59 pm Post subject: |
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| Fidissimus wrote: | TEC - you're too funny! I pulled it from my recipe box at epicurious.com
I've been wanting to make this for a couple of months now but haven't gotten around to it - it just looks so dang good. Maybe I'll get on the stick tomorrow and give it a whorl - I'm planning a full day in the kitchen anyway - why not make soup too? |
So, did you make it? If so, was it any good? The reason I haven't made it yet is because it didn't call for any chiles. I was thinking I would sub dried and reconstituted chiles guajillo for the salsa.
TEC |
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Fidissimus
Joined: 17 Mar 2006
Posts: 1603
Location: Portland, OR.
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| Posted: Sat Oct 14, 2006 12:22 am Post subject: |
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 No worries about it being too mild! I was thinking the same thing so I spiced it up a bit and it's almost too hot for me now!
I subbed chorizo sausage for the Italian sausage it called for. I also added in hot salsa instead of medium and added in a couple cans of diced green chilies. It was dang good! My only other deviation from the recipe was I browned the meatballs before I plopped 'em in the soup to help them stick together a bit better - though now I'm not so sure it made any difference. But it was excellent. I made corn bread to accompany it with whipped honey butter. I went a bit sweeter on the bread this time around because the soup was so spicy I thought it'd be a nice foil - and it was.
Next time I think I'll skip the chorizo, use medium salsa and keep the green chili's and the bottle of hot sauce close - just in case.
OH - also, this was SUPER EASY to make.... the hardest part was cutting all the onions...
_________________
Cheers!
Jenn
GF BD: Feb. 2001
Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/ |
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sarahceliac
Joined: 18 Jun 2006
Posts: 189
Location: MA
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| Posted: Sat Oct 14, 2006 7:25 am Post subject: |
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Jen, your funny about the hardest part being cutting the onions.
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Sarah |
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2484
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| Posted: Sat Oct 14, 2006 9:09 am Post subject: |
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| Fidissimus wrote: | No worries about it being too mild! I was thinking the same thing so I spiced it up a bit and it's almost too hot for me now!
I subbed chorizo sausage for the Italian sausage it called for. I also added in hot salsa instead of medium and added in a couple cans of diced green chilies. It was dang good! My only other deviation from the recipe was I browned the meatballs before I plopped 'em in the soup to help them stick together a bit better - though now I'm not so sure it made any difference. But it was excellent. I made corn bread to accompany it with whipped honey butter. I went a bit sweeter on the bread this time around because the soup was so spicy I thought it'd be a nice foil - and it was.
Next time I think I'll skip the chorizo, use medium salsa and keep the green chili's and the bottle of hot sauce close - just in case.
OH - also, this was SUPER EASY to make.... the hardest part was cutting all the onions... |
Thanks for the report. Chorizo is a good idea. I was thinking I would sub ground pork for the pork sausage...not a fan of traditional sausage. Diced green chile's are a good idea as well.
Just might have to make this for dinner tomorrow PM.
Regarding browning the meatballs...I have a recipe for tomato 'gravy' and meatballs. The sauce is made then the meatballs are added and covered. The key however is to not stir the pot until the meatballs are cooked or else they fall apart. It's easy to make and tastes really good.
Thanks again,
tec |
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Fidissimus
Joined: 17 Mar 2006
Posts: 1603
Location: Portland, OR.
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| Posted: Sat Oct 14, 2006 10:35 pm Post subject: |
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| sarahceliac wrote: | | Jen, your funny about the hardest part being cutting the onions. |
Well, they made me cry... 
_________________
Cheers!
Jenn
GF BD: Feb. 2001
Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/ |
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2484
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| Posted: Sun Oct 15, 2006 10:06 am Post subject: |
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| Fidissimus wrote: | | sarahceliac wrote: | | Jen, your funny about the hardest part being cutting the onions. |
Well, they made me cry... |
Onions do the same to me. Two words for you:
Ski Goggles! |
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sarahceliac
Joined: 18 Jun 2006
Posts: 189
Location: MA
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| Posted: Sun Oct 15, 2006 10:11 am Post subject: |
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| Quote: | Ski Goggles!
What does that mean? I don't have the onion problem because I wear contacts. |
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Sarah |
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2484
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| Posted: Sun Oct 15, 2006 10:26 am Post subject: |
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| sarahceliac wrote: | | Quote: | Ski Goggles!
What does that mean? I don't have the onion problem because I wear contacts. |
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It's just an added layer of protection for those of us with nearly perfect vision. The goggles work the same as your contacts.
tec |
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Fidissimus
Joined: 17 Mar 2006
Posts: 1603
Location: Portland, OR.
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| Posted: Sun Oct 15, 2006 10:56 am Post subject: |
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LMAO!
I bet that's a hot look...
They'd lock me up for sure! Look at the crazy lady in the kitchen with the ski goggles and a giant knife!
_________________
Cheers!
Jenn
GF BD: Feb. 2001
Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/ |
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