Best Chipotle Mexican Meatball Soup Recipes

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

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.

ALBONDIGAS AL CHIPOTLE (MEXICAN MEATBALL SOUP)

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!

CHIPOTLE MEXICAN MEATBALL SOUP

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.