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 calories
carbohydrate: 32.3 g
cholesterol: 96.2 mg
fat: 18.4 g
fiber: 4.6 g
protein: 25.3 g
saturatedFat: 6.4 g
servingSize: -
sodium: 823 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 6 Roma tomatoes, 1/2 onion, chipotle peppers, and garlic in a blender. Process until smooth.

  2. 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.

  3. 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.

  4. Bring soup to a rolling boil. Place a meatball into a ladle, submerge and release it into the boiling liquid. Repeat with remaining meatballs.

  5. 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.

Recipe Yield

1 pot of soup

Recipe Note

Mexican soup with meatballs (albondigas) and chipotle combines Roma tomatoes, zucchini, and potatoes with hearty bites of beef and pork.

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