ALBONDIGAS (MEATBALLS) EN CHIPOTLE
Tiny flavorful meatballs that your friends and family will rave about. Authentic Mexican recipe. Serve with warm tortillas and a salad.
Provided by MexicoKaren
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
- Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
- Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
- Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 12.6 g, Cholesterol 119.1 mg, Fat 22.1 g, Fiber 1.9 g, Protein 23.2 g, SaturatedFat 7.1 g, Sodium 506.8 mg, Sugar 3.9 g
CHIPOTLE MEXICAN MEATBALL SOUP
This excellent soup is full of flavor. The broth is outstanding. For a less spicy soup, omit the chipotles.
Provided by dawnie2u
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a mixing bowl, mix the ground beef, sausage, cornmeal, milk, egg, salt, pepper, oregano, and cumin.
- Heat the oil in a large soup pot. Over medium high heat, saute 2 cups onions, 2 garlic cloves, celery for 5 minutes.
- Add the broth, tomatoes, salsa, chipotle chiles and 1/4 cup fresh cilantro. Bring to a boil, and cover and simmer for 20 minutes.
- Combine ground beef, sausage, cornmeal, milk, egg, salt, pepper, oregano, cumin, 1 cup onion, 2 cloves garlic, and 1/4 cup chopped cilantro.
- Shape into small meatballs and add to soup.
- Bring the soup to a boil and stir in the rice. Add carrots to soup.
- Cover and reduce heat and simmer for about 20 minutes or until rice is tender. Season with salt and pepper.
- Garnish with more fresh cilantro right before serving.
Nutrition Facts : Calories 689.8, Fat 36.8, SaturatedFat 11.7, Cholesterol 136, Sodium 2455.2, Carbohydrate 46.3, Fiber 5.4, Sugar 11.1, Protein 42.2
ALBONDIGAS AL CHIPOTLE (MEXICAN MEATBALL SOUP)
Make and share this Albondigas Al Chipotle (Mexican Meatball Soup) recipe from Food.com.
Provided by Gaelige Coinnaigh
Categories Meat
Time 1h20m
Yield 25 serving(s)
Number Of Ingredients 18
Steps:
- In a small receptacle, soak the bolillo in milk for 5 minutes. Grind well the onion and garlic in a mortar.
- Add the tomatillos, mint, cumin, and grind together until it forms a paste. Add the mixture to the ground beef, salt and pepper, and mix well with your hands. Form Albondiga meatballs about 4 cm in diameter with a piece of the Chihuahua cheese inside. Set aside.
- To make the sauce, blend the tomatoes, onion, garlic, chiles and water in a blender to a puree.
- In a large pot, heat the oil and then add the puree. Let it boil around 8 minutes and then add the stock, bay leaf, and salt to taste Bring to a boil again. Reduce the flame and let it cook 5 minute. Add the Albondigas and cook on medium heat for 30 minutes. Spicy!
Nutrition Facts : Calories 69.9, Fat 4.1, SaturatedFat 1.6, Cholesterol 15.2, Sodium 157.8, Carbohydrate 2.8, Fiber 0.6, Sugar 1.5, Protein 5.4
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