Mexican style meatball soup
This Wisconsin winter has me wanting soup. Albondigas, or Mexican style meatball soup, is perfect for a winter day. This recipe is my variation on the many albondigas recipes. The tomato broth has a hint of heat, squeeze of lime and a delicious flavor imparted from the meatballs that cook in the broth. Garnish with lime, cilantro and avocado and you are all set to take on winter!
- 1 pound beef
- 1/4 cup diced onion
- 2 Tbsp masa harina
- 1/8 cup long grain rice, uncooked
- 1/2 tsp each cumin and dried Oregano
- Salt and black pepper
- 1 32 Oz can tomatoes
- 1 rehydrated guajillo chile
- 1 whole chipotle in adobo plus 1 T sauce
- 1/4 cup diced celery
- 1/2 cup diced onion
- Dash of cumin and powdered coriander, a bay leaf and black pepper OR 1 tsp poc chuc spice mix
- 1 each carrot and potato, peeled and cubed
Mix together meatball ingredients and mix together and form into 1.5” balls. Set aside.
Remove seeds from rehydrated guajillo. Blend tomato, chipotle and adobo and rehydrated pepper together. Set aside.
Meanwhile in a large soup pot heat some oil and add the celery and onion. Saute for about 5 minutes, Add spices and stir briefly.
Add the tomato purée and 1 box of chicken broth, 1 potato and 1 carrot, peeled and cubed, and simmer.
Meanwhile heat another skillet and add the meatballs to sear, not cooking all the way through. (You don’t have to do this but I like to. You can add them directly to the soup)
Add meatballs to broth and simmer about 20 minutes until rice is cooked and carrots and potatoes are softened.
Add squeeze of lime and salt to taste.
Serve soup and garnish with cilantro, lime and avocado. Buen Provecho!