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Tuscany meets New Orleans. A fresh twist on a traditional food, meatballs, combined with a cajun gumbo. Brought together with the spicy taste of Texas Brew Salsa.

Recipe by Brenda Craig, Texas Brew Products from Mexican Meatball Soup & Cilantro by Jill Cole, Bon Appétit at

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min


½ cup Texas Brew Honey Roasted Chipotle Salsa, Hot
2 Tbsp. Olive Oil
1 3/4 cups red onions, chopped
2 garlic cloves, minced
2 small bay leaves
2-32 oz. containers of beef broth (If using ground chicken/turkey, use chicken broth, I used half beef and half chicken for a wonderful flavor)
2 cans of diced fire roasted tomatoes
Okra, ½ inch slices, frozen or fresh (optional)
½ cup fresh cilantro, heavy chop


4 Tbsp. Texas Brew Honey Roasted Chipotle Salsa, Hot
1 pound lean ground beef, turkey or chicken
¼ pound bulk pork sausage (can substitute with ground pork)
8 tablespoons yellow cornmeal( or Masa Harina for a more south of the border taste)
2 garlic cloves, minced
1 cup red onions, finely chopped
¼ cup whole milk
1 large egg
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
Olive oil to sauté meatballs (optional)
2-15 oz. cans of black beans, drained
½ cup white rice (may cook rice in advance, especially brown rice)


1. Heat oil in heavy large pot or Dutch oven over medium-high heat. Add 1 3/4 cups onions, sliced okra, 2 garlic cloves and bay leaves and sauté till onions & okra are tender; about 5 minutes.

2. Add broth, roasted tomatoes with juice, Texas Brew Salsa and 1/2 cup cilantro.

3. Bring broth to a boil. Cover and simmer 10 to 15 minutes.

Meat Balls

1. Meanwhile, combine meats, cornmeal, whole milk, egg, Texas Brew Salsa, salt, pepper, cumin, 1 cup onions, 2 minced garlic cloves and 1/2 cup finely chopped cilantro in medium bowl. Mix well by hand.

2. Shape meat mixture by tablespoonfuls into small 1″ balls. Brown meatballs in a nonstick pan coated with olive oil on medium heat on under the broiler (optional).

3. Transfer browned or raw meatballs to soup broth. Add black beans, uncooked or cooked rice.

4. Bring to a boil and then reduce heat until rice and meatballs are tender, stirring occasionally; approximately 15 to 20 minutes depending on whether you used uncooked rice and did not brown the meatballs.

5. Season to taste with salt and pepper. Ladle soup into bowls and serve with a side of lime, tortilla chips, shredded cheese and avocado slices.

Tips: Freezer friendly and excellent prepared the day before. In advance, cook rice separately in some beef/chicken broth. This helps the rice to not soak up too much of the broth.

Quick Tip: If available in your area, use Pioneer Southwest Meatloaf Mix to make your meatballs. Substitute water with pureed Texas Brew Honey Roasted Chipotle Salsa, Medium or Hot.

Recipe is in these categories: Beef, Soups and Stews


NOTE: While every precaution has been taken in the preparation of these recipes, Texas Brew Products and the author assume no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein.


NOTE: Image is for publication purposes only. It may not represent the actual prepared recipe.


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