albondigas (mexican chipotle meatball soup)
This is a staple of central Mexico cooking. The sauce is light, not thick, so serve in a deep dish with rice to soak it up. Make sure to use spearmint and not regular mint, it would be too strong to work with the fresh tomatoes. Beef stock or broth may be used instead of the beef bouillon, just adjust the salt and water accordingly. Also, use as many or as little chipotles as you like.
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prep time
10 Min
cook time
25 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 1/2 pounds lean ground beef
- 1/3 cup bread crumbs, seasoned
- 2 tablespoons milk
- - salt and pepper
- 2 - canned chipotle chilies in adobo, plus a tablespoon of adobo sauce
- 5 - roma tomatoes
- 1/2 - small white onion
- 1 - garlic clove
- 1/2 cup packed spearmint leaves
- 1/2 - cube beef boullion
- - salt and pepper
- 1 tablespoon vegetable oil
- TO SERVE:
- - cooked white rice
How To Make albondigas (mexican chipotle meatball soup)
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Step 1Place breadcrumbs and milk in a large bowl. Stir to combine and add ground beef and salt and pepper to taste. Mix well and form golf ball sized meatballs. Set aside.
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Step 2Quarter the tomatoes and place in a blender with the rest of the ingredients except oil. Add water to cover and blend until a sauce forms.
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Step 3Place a medium pot over high heat, and heat a tablespoon of oil. Strain the tomato and chipotle sauce over the hot oil, carefully because it will splatter. Cover and bring to a boil.
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Step 4When the sauce is boiling, add the meatballs, one by one. Make sure the sauce covers the meatballs by one inch. Add more water as needed. Bring to a boil, then lower heat and cook for 20 to 25 minutes, or until meatballs are cooked through. Serve with rice to soak up the sauce.
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