Chipotle Mexican Meatball Soup - cooking recipe

Ingredients

1 lb lean ground beef
1 lb pork sausage
6 tablespoons cornmeal
1/4 cup milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon oregano leaves, crumbled
3/4 cup long-grain white rice
2 tablespoons olive oil
3 cups chopped onions, divided use
4 garlic cloves, minced divided use
2 stalks celery, chopped
3 whole carrots, peeled and sliced
87 ounces chicken broth (6 14 1/2 ounce cans)
28 ounces diced tomatoes with juice
1/2 cup fresh salsa
2 chipotle chiles, minced
1/2 cup chopped fresh cilantro, divided use

Preparation

In a mixing bowl, mix the ground beef, sausage, cornmeal, milk, egg, salt, pepper, oregano, and cumin.
Heat the oil in a large soup pot. Over medium high heat, saute 2 cups onions, 2 garlic cloves, celery for 5 minutes.
Add the broth, tomatoes, salsa, chipotle chiles and 1/4 cup fresh cilantro. Bring to a boil, and cover and simmer for 20 minutes.
Combine ground beef, sausage, cornmeal, milk, egg, salt, pepper, oregano, cumin, 1 cup onion, 2 cloves garlic, and 1/4 cup chopped cilantro.
Shape into small meatballs and add to soup.
Bring the soup to a boil and stir in the rice. Add carrots to soup.
Cover and reduce heat and simmer for about 20 minutes or until rice is tender. Season with salt and pepper.
Garnish with more fresh cilantro right before serving.