Sopa de Frijoles Blancos con Albóndigas (White Beans and Meatball Soup)

Ingredients

• 0.3 cup cilantro leaves plus more for serving chopped
• 0.5 cup precooked cornmeal 
• 3 cloves garlic minced
• 0.5 pound ground beef 
• 0.3 teaspoon ground cumin 
• 0.5 pound ground pork 
• 1 cup aliños sauce 
• 0.5 cup onions chopped
• 2 large potatoes diced peeled
• 6 servings salt and pepper 
• 0.3 cup scallions chopped
• 2 cups tomatoes diced
• 3 tablespoon vegetable oil 
• 0.3  warm water 
• 2 cups beans dried white

Equipment

• bowl
• frying pan
• pot

Directions

1. In a large bowl, combine the beef, pork, aliños, salt, cornmeal and water. Knead with your hands until well mixed.Shape the mixture into 12 small meatballs, set them on a plate.To make the soup:Wash the beans and soak overnight in cold water.
2. Drain the beans and place in a large pot and add the water. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low.
3. Add the meatballs and allow the beans to cook until almost tender, approximately 1 hour.When the beans are cooking, prepare the guiso. In a large skillet, heat the vegetable oil over medium heat, add the tomatoes, onions, scallions, salt, pepper, garlic, cilantro and ground cumin and cook for 10 to 15 minutes.
4. Add the guiso, carrots and potatoes. Cover and cook for another 30 minutes or until the beans are fully cooked. (
5. Add additional water as necessary).