Mexican Meatball Soup

• 2 tablespoons olive oil
• 2 3/4 cups chopped onions
• 4 cloves garlic, 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 salsa
• 1/2 cup chopped fresh cilantro
• 1 lb lean ground beef
• 1/4 lb 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 rice

1. Heat oil in heavy large pot over medium high heat.
2. Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; saute 5 minutes.
3. Add broth, tomatoes with juices, salsa, and cilantro; bring to a boil.
4. Cover and simmer 15 minutes.
5. Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in a medium bowl.
6. Mix well.
7. Shape meat mixture by generous tablespoonfuls into 1- 1 1/4" balls.
8. Add rice and meat balls to soup and bring to a boil, stirring occasionall.
9. Reduce heat, cover and simmer until rice and meatballs are tender.
10. Stirring occasionally,about 20 minutes.
11. Season with salt and pepper.

olive oil, onions, garlic, bay leaves, beef broth, tomatoes, chunky salsa, fresh cilantro, lean ground beef, pork sausage, yellow cornmeal, milk, egg, salt, ground black pepper, ground cumin, long grain rice

Taken from www.food.com/recipe/mexican-meatball-soup-20998 (may not work)