Hookied up - here is one version of Meatball Soup (Mexican). There is another called Italian Wedding Soup that is popular (of course) in Italy. These meatballs are tender and tasty...we love them.
ALBONDIGAS (MEATBALLS) EN CHIPOTLE
Ingredients:
The broth -
5 tomatoes (or used canned, chopped tomatoes)
1 clove garlic
1 small onion
1 TBS canned adobado sauce from canned chipotles in adobado
3 TBS oil
3 cups water or chicken stock . If you use water, add chicken or tomato stock granules to taste
In a blender or food processor, blend the tomatoes with the garlic, onion and chipotle sauce. Fry in the oil for about 10 minutes to mix the flavors. Add the water or broth and cook for 10 minutes.
The meatballs -
½ kilo (one pound) ground beef
½ kilo (one pound) ground pork
1 cup cooked rice
4-5 tomatillos
2 eggs
5 leaves mint (or cilantro), chopped
2 chipotle chiles in adobado sauce
2 cloves garlic
1 small onion
1 TBS chicken or beef stock granules
Mix the chopped tomatillos, garlic, onion, mint/cilantro, eggs, stock granules and chiles in the blender or food processor. Put the meat in a bowl and add the rice and stock granules. Stir in the blended mixture and mix well. Shape into balls the size of walnuts and cook in the tomato broth for 15-20 minutes. Serves eight.
