Albondigas

2 tablespoons olive oil

2 ¾ cups chopped onions (1 ¾ cup for the soup; 1 cup for the meatballs)

4 garlic cloves, minced

2 small bay leaves

8 ¾ cups low fat, low sodium chicken broth

1 28-ounce can diced tomatoes in juice

½ cup chunky tomato salsa (medium-hot)

½ cup chopped fresh cilantro, divided

Hot sauce to taste or pass it around

1 pound lean ground beef (could sub in ground turkey)

¼ pound bulk chorizo (Mexican sausage)

6 tablespoons yellow cornmeal

¼ cup milk

1 large egg

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon ground cumin

½ cup long-grain white rice

Heat oil in heavy large pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; sauté 5 minutes. Add broth, tomatoes with juices, salsa and ¼ cup cilantro; bring to boil. Cover and simmer 15 minutes.

Meanwhile, combine ground beef, chorizo, cornmeal, 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 boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls and serve.

Notes: Adapted from Cooking Light; we sometimes serve this on Christmas Eve with tamales

Marcia