Chipotle Mexican Meatball Soup Recipes

MEXICAN MEATBALL SOUP

Steps:

• Place the tomatoes, onion, and garlic on a hot griddle to roast. Turn ccasionally to have an even roasting (about 5-7 minutes). Once roasted, place in your blender and process until you have a smooth sauce. If your tomatoes aren't juicy and your blender is having a hard time blending, add ¼ cup of water.
• Heat 1 tablespoon of oil in a large saucepan at medium high heat. Once it is hot, gently pour in the sauce and cook for about 5 minutes and then add the chicken broth. Keep cooking. When it starts boiling, reduce the heat to simmer. While the sauce is cooking we will start forming the meatballs.
• To from the meatballs: In a small bowl, soak the bread with the milk until it is softened, about 1 minute.
• Place meat in a large bowl and make a well in the center.
• Grind garlic clove and peppercorns in your molcajete (the flavors won't be able to compare if you use the dried form, but they'll still work fine). Once ground, add it to the meat, as well as the bread soaked in milk and the beaten egg. Season with salt.
• Gently mix with your hands or a wooden spoon. Do not over-mix or your meatballs will be hard. Next, form the small balls (the size of a golf ball) with your hands, without forcing or putting too much pressure on the meat, and carefully drop them into the simmering tomato broth. Keep making the meatballs, repeating this process. Once all of the meatballs are in the broth, cook for another 15 to 20 minutes. 5 minutes before they're done, add the chopped cilantro and season with salt. In this step, add any extra vegetables you want in your soup to cook along with the meatballs.

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.

CHIPOTLE MEXICAN MEATBALL SOUP

Steps:

• In a mixing bowl, mix the ground beef, sausage, cornmeal, milk, egg, salt, pepper, oregano, and cumin.
• Heat the oil in a large soup pot. Over medium high heat, saute 2 cups onions, 2 garlic cloves, celery for 5 minutes.
• Add the broth, tomatoes, salsa, chipotle chiles and 1/4 cup fresh cilantro. Bring to a boil, and cover and simmer for 20 minutes.
• Combine ground beef, sausage, cornmeal, milk, egg, salt, pepper, oregano, cumin, 1 cup onion, 2 cloves garlic, and 1/4 cup chopped cilantro.
• Shape into small meatballs and add to soup.
• Bring the soup to a boil and stir in the rice. Add carrots to soup.
• Cover and reduce heat and simmer for about 20 minutes or until rice is tender. Season with salt and pepper.
• Garnish with more fresh cilantro right before serving.

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!