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 calories
carbohydrate: 51.7 g
cholesterol: 89.5 mg
fat: 13.8 g
fiber: 10.1 g
protein: 18.9 g
saturatedFat: 3.7 g
servingSize: -
sodium: 2084.8 mg
sugar: 10.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix ground beef, 1/4 pound tomatillos, eggs, white rice, 3 cloves garlic, 1 teaspoon cumin, and 1 teaspoon salt in a large bowl.

  2. Scoop 1 1/2 tablespoon of the beef mixture and roll into a meatball. Repeat with remaining beef mixture.

  3. Combine tomatoes, 1 onion, 3/4 pound tomatillos, chipotle peppers, and 3 cloves garlic in a blender, puree until smooth.

  4. 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.

  5. 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.

  6. Squeeze some lemon juice into each bowl. Serve with corn tortillas.

Recipe Yield

8 servings

Recipe Note

My mother Lita (as the grandchildren call her) and I came up with this soup combining several recipes we tried until it was something we liked.

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