Name: Mexican Meatball Soup with Rice and Cilantro
Yield: Makes 6 to 8 (main-course) servings
Ingredients: 2 tablespoons olive oil; 2 3/4 cups chopped onions; 4 garlic cloves, 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 tomato salsa (medium-hot); 1/2 cup chopped fresh cilantro; 1 pound lean ground beef; 1/4 pound 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 white rice

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Mexican Meatball Soup with Rice and CilantroScott Peterson

"For as long as I can remember, every Christmas Eve I've hosted an open house with a Mexican buffet," writes Jill Cole of Fallbrook, California. "Any suggestion of varying the meal is met with cries of protest from family and friends. I set out guacamole, salsa, homemade tamales, and what has become my famous albóndigas soup."

Be sure to put out hot sauce for those who like extra heat.

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