Big snow coming this weekend to Northern Virginia, so it's time to pull out some soup recipes. We haven't made this one in a while so I think this is on the list. Can't remember what magazine this originally came from, maybe "Gourmet" or something like that.

Mexican Meatball Soup with Rice and Cilantro


6 to 8 main-course servings.

2 Tbsp olive oil
2 ¾ cups chopped onions
4 garlic cloves, minced
2 small bay leaves
5 (14 ½ oz) cans beef broth
1 (28 oz) can diced tomatoes in juice
½ cup chunky tomato salsa (medium-hot)
½ cup chopped fresh cilantro

1 pound lean ground beef
¼ pound bulk pork sausage
6 Tbsp yellow cornmeal
¼ cup whole milk
1 large egg
½ tsp salt
½ tsp ground black pepper
½ tsp ground cumin

½ cup long-grain white rice


Heat oil in heavy large pot over medium-high heat. Add 1 ¾ cups onions, 2 garlic cloves and bay leaves; sauté 5 minutes. Add broth, tomatoes with juices, salsa and ¼ cup cilantro; bring to a boil. Cover and simmer 15 minutes.

Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, then remaining 1 cup onions, 2 garlic cloves and ¼ cup cilantro in medium bowl. Mix well. Shape meat mixture by generous tablespoonfuls into 1- to 1 ¼ inch balls. Add rice and meatballs to soup and bring to a boil, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls and serve.

We cook the meatballs in the oven a bit before adding to the soup; makes it less greasy. Also, we sometimes make baked tortilla strips and place on top of the soup when serving.

Looks really good!! Other than using brown rice, suggestions regarding leaving out the rice to de-carb it some? Or it would be just too thin and nothing much to chew on except the meatballs?? What about adding celery and some chopped green peppers??

Carol, here's another good recipe for that soup.

Mexican Meatball Soup

SERVES 8

Meatballs.
1 1/2 lbs lean ground beef
3 tablespoons chopped cilantro
1 tablespoon minced garlic
2 teaspoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon hot sauce
salt and pepper

Soup
2 medium onions, chopped (about 2 cups)
4 cloves garlic, minced
4 tablespoons vegetable oil
2 (4 ounce) cans green chilies, chopped
2 (15 ounce) cans Italian-style stewed tomatoes, chopped,reserving the juice
8 cups chicken stock
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon hot sauce, to taste
1/2 cup all-purpose flour
1 cup chicken stock
salt and pepper

Garnish:(Optional)
Chopped cilantro
Fried tortilla strips
Avocado cubes
Sour cream
Pickled Jalapeno
Montery Jack Cheese

1.Meatballs: Combine the ground beef with the cilantro, garlic, lime juice, cumin, hot sauce and salt and pepper.
2.Form into 1-ounce balls.
3.Heat oil in skillet over moderate heat.
4.Cook until brown on all sides, about 5 minutes.
5.Soup: In a large soup pot, heat 2 tablespoon vegetable oil.
6.Add onions and garlic and cook for 5 minutes over low heat until translucent.
7.Add chiles and cook 2 minutes.
8.Add tomatoes and their juice, chicken stock, chili powder, cumin, and hot sauce.
9.Simmer for 15 to 20 minutes.
10.In a small bowl, combine flour and chicken stock.
11.Whisk into soup.
12.Bring back to a boil.
13.Reduce heat and simmer for 5 minutes.
14.Add meat balls and simmer an additional 5 minutes.

Serve soup with garnish(es) if desired.

This freezes well.

Thanks! That one looks really good, as it looks spicier too! I read in a South Beach cookbook, something about something called 'guam' SP!!!! that one can use as a thickening agent instead of flour. I presume one could use that in this recipe?? If so, looks pretty good, as far as carbs go.

Carole, it's guar gum used as a thickening agent. I have no idea where you could buy that. Maybe mail order. How about using cornstarch instead of the flour to thicken. You use less of that. Also I don't use the full amount of flour called for in the recipe as I did not want the soup to be overly thick.

Ok, thanks! That's a good idea! Not sure whether I'll have time to make it this weekend, but will definitely print out the recipe!

Carol, try garbanzo (chick pea) flour as a thickener. From a SB point of view, cornstarch isn't any better than flour. But really, if you consider the small amount of flour you would use in an entire recipe to thicken the gravy, it really is insignificant.

The recipe in this case for a half cup of flour. That doesn't seem insignificant to me?? Would seem logical that if cornstarch takes less amount to do the same thickening, it would have less carbs??? Dunno.

A half cup in the entire recipe that serves 8, is 1/16 of a cup per serving. A sixteenth of a cup is less than 2 tablespoons, so I don't think that's a lot. I'm really not sure about the glycemic index of cornstarch, so I probably shouldn't have said it's the same as flour. I don't like the way cornstarch thickens, so I rarely use it.

When I first started South Beach many years ago, and was very careful about everything I put in my mouth, I substituted chick pea flour for wheat flour with good results in gravies, and in dredging chicken to pan fry.

Remember, South Beach isn't about the amount of carbs in something, it's about the glycemic index.

I agree! and it doesn't last in leftovers...
and if anyone "double dips" anything made with it with a spoon...
The enzymes from the spoon will quickly break it down...
I prefer to use flour (wondra) or arrowroot as a thickening agent...

OK, will skip the cornstarch..

I do love cornstarch pudding though!

Brian - huh? You have been a great "instructor" and great source of recipes... I'm lost on this statement. Would you please "re-explain" it? <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

Thanks,

Evandnic... too lazy to log in

cornstarch breaks down very quickly from the enzymes in your mouth...
if you use a spoon to taste it, then you get another spoonful, the enzymes on the spoon from your first taste will break down the cornstarch very soon...