Albóndigas Al Chipotle Spicy Meatball Soup Recipes

MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)

Steps:

• Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
• Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
• Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
• Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
• Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

ALBóNDIGAS AL CHIPOTLE (SPICY MEATBALL SOUP)

Steps:

• For the broth: On medium heat, in a pot, saute the onion, garlic and cumin seeds in the olive oil until the onions are translucent. Add tomatoes and continue to simmer slow and low. It's ready when the tomatoes are cooked down and it looks saucy. You may need to add a little broth. At this point, either transfer tomato sauce to a blender jar with the chipotles, or if you have a hand-held blender, throw the chipotles in the pot and blend there with a little broth. When your tomato sauce is smooth, transfer back to the pot, add all of the broth, carrots, potatoes and fresh herbs, S&P, cover, and bring to a steady simmer for about 20 minutes or so. (I like to add zucchini, and kale if I have it. Add it a little later though.)
• Meatballs: In a large bowl, combine ground beef and pork, rice, oregano, egg, S&P with your hands. It's fun. Form into balls, size is up to you. I wouldn't recommend larger than baseball sized or they might fall apart. Gently add the meatballs to the soup one at a time. When they are good and buoyant and firm, they're done. Serve in deep bowls. Have fresh, chopped white onion, cilantro, lime wedges and chopped avocado for a garnish, and of course, plenty of warm corn tortillas! ¡Buen provecho!

ALBONDIGAS AL CHIPOTLE (MEXICAN MEATBALL SOUP)

Steps:

• In a small receptacle, soak the bolillo in milk for 5 minutes. Grind well the onion and garlic in a mortar.
• Add the tomatillos, mint, cumin, and grind together until it forms a paste. Add the mixture to the ground beef, salt and pepper, and mix well with your hands. Form Albondiga meatballs about 4 cm in diameter with a piece of the Chihuahua cheese inside. Set aside.
• To make the sauce, blend the tomatoes, onion, garlic, chiles and water in a blender to a puree.
• In a large pot, heat the oil and then add the puree. Let it boil around 8 minutes and then add the stock, bay leaf, and salt to taste Bring to a boil again. Reduce the flame and let it cook 5 minute. Add the Albondigas and cook on medium heat for 30 minutes. Spicy!

ALBONDIGAS (MEATBALLS) EN CHIPOTLE

Steps:

• Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
• Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
• Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
• Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes.