Mexican Meatball Soup

Unfortunately, soup is still a viable option as there is still a chill in the air - especially after the sun starts to go down.  You can make this as spicy or as mild as you like.  You can make the meatballs the night before or just before you are ready to add them to the soup.

Meatballs:
1 Lb Ground Beef
1 Large Egg
1/3 Cup Cornmeal
1/3 Cup Water
1 Tbl Hot Pepper Sauce
3 Tbl Chopped Fresh Cilantro

Heat oven to 350 degrees.  Mix all meatball ingredients.

Form into 1 inch balls, place on a foil lined cookie sheet.  Bake for 20 minutes.

Soup:
4 Cups Beef Stock
16 Ounces Salsa (I prefer Medium Salsa)
14.5 Ounces Petit Diced Tomatoes
4 Cloves Garlic, Minced
3/4 Cup UNCOOKED Long Grain Rice

Stir together soup ingredients in a crock pot.

Cook on low 7 to 8 hours (until rice is tender).  If you have a stirring crock pot, push the pulse button every 2 hours or so.

Add the meatballs during the last hour of cooking.