Stock
2 T.                  olive oil
1 large            chopped onion
4                      garlic cloves, minced
2                      bay leaves
6-14 oz.          cans beef broth
1-28 oz.          can diced tomatoes in juice
½ cup chunky tomato salsa (medium hot)
1/3  cup          fresh cilantro, chopped

Meatballs
1 lb.                 lean ground beef
¼ lb.                pork sausage
1 cup              onion, chopped
2                      garlic cloves, minced
1/3 cup           fresh cilantro, chopped

6 T.                  yellow cornmeal
¼ cup whole milk
1                      large egg
½ tsp.  salt
½ tsp.  black pepper
½ tsp.  ground cumin

½ cup long-grain white rice

Garnish
½ cup fresh cilantro
½ cup parmesan/roman cheese, grated (optional)

Stock:Heat oil in heavy large stew pot over medium high heat.  Add the onion, garlic cloves and bay leaves; sauté 5 minutes.  Add broth, tomatoes with juices, salsa and cilantro.  Bring to boil.  Cover and simmer 15 minutes.

Meatballs:  Meanwhile, combine ground beef, sausage, cornmeal, whole milk, egg, salt, pepper, cumin, onions, cloves and cilantro in medium bowl.  Mix well.  Shape meat mixture by tablespoonfuls into generous 1 inch balls.

Add rice and meatballs to soup stock and bring to boil, stirring occasionally.  Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20-30 minutes.  Turn heat off and allow to sit on stove for up to 30 minutes.  Ladle soup into bowls and serve.  Sprinkle top with grated Parmesan cheese and cilantro.