Albondigas Al Chipotle (Mexican Meatball Soup) |
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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 25 |
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Authentic Mexican meatball soup... Que sabor!!! Ingredients:
1/2 bolillo-type bread, in pieces |
1/4 cup milk |
5 tomatillos, cleaned and quartered |
8 mint leaves, finely chopped |
1 small onion, finely chopped |
1 garlic clove, peeled and finely chopped |
1/4 teaspoon cumin |
1/2 kg ground beef |
salt and pepper, to taste |
50 g chihuahua-style cheese, cut in small cubes |
4 large tomatoes, quartered |
1 garlic clove, peeled |
1 small onion, quartered |
1 -2 chipotle chile |
1/4 cup water |
1 teaspoon vegetable oil |
4 -5 cups chicken broth |
1 bay leaf |
Directions:
1. In a small receptacle, soak the bolillo in milk for 5 minutes. Grind well the onion and garlic in a mortar.
2. 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.
3. To make the sauce, blend the tomatoes, onion, garlic, chiles and water in a blender to a puree.
4. 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!
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