Lita's Albondigas (Meatball Soup)
Description
Ground beef and rice meatballs are simmered in a spicy chipotle pepper, tomato, and tomatillo broth in this hearty albondigas soup recipe.
Ingredients
•
1 pound ground beef
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1/4 pound tomatillos, husked and chopped
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2 eggs, beaten
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1/2 cup uncooked white rice
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3 cloves garlic, peeled and crushed
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1 teaspoon ground cumin
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1 teaspoon salt
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2 pounds tomatoes, peeled
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3 white onions, quartered
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3/4 pound tomatillos, husked and chopped
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2 (7 ounce) cans chipotle peppers in adobo sauce
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3 cloves garlic, peeled and crushed
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1 tablespoon vegetable oil
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3 quarts chicken broth
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salt and ground black pepper to taste
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3 large carrots, peeled and chopped
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3 stalks celery, chopped
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1 bunch cilantro, chopped
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1 teaspoon ground cumin
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2 lemons, cut into wedges
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1 (12 ounce) package corn tortillas
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.