MEXICAN MEATBALL AND CHIPOTLE SOUP (SOPA DE ALBONDIGAS Y CHIPOTLE)

Mexican Meatball and Chipotle Soup (Sopa de Albondigas y Chipotle) image

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

Provided by gem

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 18

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 823 mg, Sugar 5.5 g