Mexican Meatball Soup (Albóndigas)

Ingredients

• 2 tablespoons olive oil Olive oil
• 2 3/4 cups chopped onions Onion, raw
• 4 garlic cloves , minced Garlic, raw
• 2 small bay leaves Bay leaf
• 5 (14.5-oz) cans beef broth Beef broth
• 1 (28-oz) can diced tomatoes in juice Tomatoes, canned, in juice
• 1/2 cup chunky tomato salsa (medium-hot)
• 1/2 cup chopped fresh cilantro Cilantro, fresh
• — MEATBALLS —
• 1 pound lean ground beef
• 1/4 pound bulk pork sausage
• 6 tablespoons yellow cornmeal Cornmeal, yellow, whole-grain
• 1/4 cup whole milk Milk, whole (3.25%)
• 1 large egg Egg, whole, raw
• 1/2 teaspoon salt Salt, table
• 1/2 teaspoon ground black pepper Black pepper, ground
• 1/2 teaspoon ground cumin Cumin, ground
• 1/2 cup long-grain white rice White rice, long-grain, raw

Instructions

1. Heat oil in a heavy large pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves, and bay leaves; sauté 5 minutes.
2. Add broth, tomatoes with juices, salsa, and 1/4 cup cilantro. Bring to a boil. Cover and simmer 15 minutes.
3. Meanwhile, combine ground beef, pork sausage, cornmeal, milk, egg, salt, pepper, cumin, remaining 1 cup onions, remaining 2 garlic cloves, and remaining 1/4 cup cilantro in a bowl. Mix well. Shape by generous tablespoonfuls into 1- to 1 1/4-inch balls.
4. Add rice and meatballs to simmering soup. Bring back to a boil, stirring occasionally. Reduce heat, cover, and simmer until rice and meatballs are tender, about 20 minutes. Season with salt and pepper.
5. Remove bay leaves. Ladle into bowls and serve. Put out hot sauce for those who want extra heat.