Lita's Albondigas (Meatball Soup) recipe
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Ingredients
- 1 pound ground beef ¼ pound tomatillos, husked and chopped 2 eggs, beaten ½ cup uncooked white rice 3 cloves garlic, peeled and crushed 1 teaspoon ground cumin 1 teaspoon salt 2 pounds tomatoes, peeled 3 white onions, quartered ¾ pound tomatillos, husked and chopped 2 (7 ounce) cans chipotle peppers in adobo sauce 3 cloves garlic, peeled and crushed 1 tablespoon vegetable oil 3 quarts chicken broth salt and ground black pepper to taste 3 large carrots, peeled and chopped 3 stalks celery, chopped 1 bunch cilantro, chopped 1 teaspoon ground cumin 2 lemons, cut into wedges 1 (12 ounce) package corn tortillas
Nutrition Info
- 396.6 caloriescarbohydrate: 51.7 gcholesterol: 89.5 mgfat: 13.8 gfiber: 10.1 gprotein: 18.9 gsaturatedFat: 3.7 gservingSize: -sodium: 2084.8 mgsugar: 10.6 gtransFat: : -unsaturatedFat: : -
Directions Lita's Albondigas (Meatball Soup)
Directions
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Mix ground beef, 1/4 pound tomatillos, eggs, white rice, 3 cloves garlic, 1 teaspoon cumin, and 1 teaspoon salt in a large bowl.
Scoop 1 1/2 tablespoon of the beef mixture and roll into a meatball. Repeat with remaining beef mixture.
Combine tomatoes, 1 onion, 3/4 pound tomatillos, chipotle peppers, and 3 cloves garlic in a blender, puree until smooth.
Heat oil in a large pot over medium heat. Add tomato puree, cook and stir for 3 minutes. Pour in chicken broth. Season broth with salt and pepper. Bring to a slow boil, reduce heat until broth is barely bubbling.
Lower meatballs carefully into the hot broth, simmer gently for 20 minutes. Add remaining 2 onions, carrots, celery, cilantro, and 1 teaspoon cumin. Simmer until rice in the meatballs is cooked through, about 1 hour and 15 minutes.
Squeeze some lemon juice into each bowl. Serve with corn tortillas.