Tasty Recipes Lita's Albondigas (Meatball Soup)

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Lita's Albondigas (Meatball Soup)

"My mother Lita (as the grandchildren call her) and I came up with this soup combining several recipes we tried until it was something we liked."

Ingredients :

• Meatballs:
• 1 pound ground beef
• 1/4 pound tomatillos, husked and chopped
• 2 eggs, beaten
• 1/2 cup uncooked white rice
• 3 cloves garlic, peeled and crushed
• 1 teaspoon ground cumin
• 1 teaspoon salt
• Soup:
• 2 pounds tomatoes, peeled
• 3 white onions, quartered
• 3/4 pound tomatillos, husked and chopped
• 2 (7 ounce) cans chipotle peppers in adobo sauce
• 3 cloves garlic, peeled and crushed
• 1 tablespoon vegetable oil
• 3 quarts chicken broth
• salt and ground black pepper to taste
• 3 large carrots, peeled and chopped
• 3 stalks celery, chopped
• 1 bunch cilantro, chopped
• 1 teaspoon ground cumin
• 2 lemons, cut into wedges
• 1 (12 ounce) package corn tortillas

Instructions :

Prep : 45M	Cook : 8M	Ready in : 2H28M

• Mix ground beef, 1/4 pound tomatillos, eggs, white rice, 3 cloves garlic, 1 teaspoon cumin, and 1 teaspoon salt in a large bowl.
• Scoop 1 1/2 tablespoon of the beef mixture and roll into a meatball. Repeat with remaining beef mixture.
• Combine tomatoes, 1 onion, 3/4 pound tomatillos, chipotle peppers, and 3 cloves garlic in a blender; puree until smooth.
• Heat oil in a large pot over medium heat. Add tomato puree; cook and stir for 3 minutes. Pour in chicken broth. Season broth with salt and pepper. Bring to a slow boil; reduce heat until broth is barely bubbling.
• Lower meatballs carefully into the hot broth; simmer gently for 20 minutes. Add remaining 2 onions, carrots, celery, cilantro, and 1 teaspoon cumin. Simmer until rice in the meatballs is cooked through, about 1 hour and 15 minutes.
• Squeeze some lemon juice into each bowl. Serve with corn tortillas.

Notes :

• Use a combination of ground beef and Mexican chorizo to make the meatballs if desired.

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