Mexican Meatball Soup (Albóndigas)

Ingredients

• 2 tablespoons olive oil
• 2 3/4 cups chopped onions
• 4 garlic cloves, minced
• 2 small bay leaves
• 5 (14.5-oz) cans beef broth
• 1 (28-oz) can diced tomatoes in juice
• 1/2 cup chunky tomato salsa (medium-hot)
• 1/2 cup chopped fresh cilantro
• — MEATBALLS —
• 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

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.