Mexican Meatball Soup - cooking recipe

Ingredients

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

Preparation

Heat oil in heavy large pot over medium high heat.
Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; saute 5 minutes.
Add broth, tomatoes with juices, salsa, and cilantro; bring to a boil.
Cover and simmer 15 minutes.
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.
Mix well.
Shape meat mixture by generous tablespoonfuls into 1- 1 1/4\" balls.
Add rice and meat balls to soup and bring to a boil, stirring occasionall.
Reduce heat, cover and simmer until rice and meatballs are tender.
Stirring occasionally,about 20 minutes.
Season with salt and pepper.