Mexican Meatball and Chipotle Soup (Sopa de Albondigas y Chipotle) recipe
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Ingredients
- 6 Roma (plum) tomatoes, quartered ½ onion 2 chipotle peppers in adobo sauce, or more to taste 3 cloves garlic 1 tablespoon olive oil 2 quarts chicken stock 1 pound ground beef 1 pound ground pork 3 Roma tomatoes, seeded and finely chopped ½ onion, finely chopped 1 egg ¼ cup uncooked basmati rice 1 tablespoon finely chopped mint leaves ¼ teaspoon dried oregano salt and ground black pepper to taste 4 potatoes, peeled and cubed 4 small zucchini, cubed salt to taste
Nutrition Info
- 392.8 caloriescarbohydrate: 32.3 gcholesterol: 96.2 mgfat: 18.4 gfiber: 4.6 gprotein: 25.3 gsaturatedFat: 6.4 gservingSize: -sodium: 823 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Mexican Meatball and Chipotle Soup (Sopa de Albondigas y Chipotle)
Directions
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Combine 6 Roma tomatoes, 1/2 onion, chipotle peppers, and garlic in a blender. Process until smooth.
Heat oil in a soup pot over medium heat. Add tomato mixture to hot oil. Cook until color changes, about 5 minutes. Add chicken stock, reduce heat and simmer soup until ready to add meatballs, about 10 minutes.
Combine beef and pork in a bowl. Add 3 chopped Roma tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well, using your hands, until uniform. Use clean, wet hands to form mixture into balls 1/4 cup at a time. Place on a baking sheet.
Bring soup to a rolling boil. Place a meatball into a ladle, submerge and release it into the boiling liquid. Repeat with remaining meatballs.
Stir potatoes and zucchini into the soup and return to a boil. Reduce heat, season with salt, and cover the pot. Simmer until meatballs are no longer pink and vegetables are tender, about 30 minutes.