Chipotle Albondigas (Meatball) Soup

 
 Albondigas (Meatball) Soup with Chipotle
 

INGREDIENTS 

Serves 4-6

MEATBALLS

  • 1 Lb Ground Beef (15% Fat 85%Lean)

  • 1/4 Cup White Long Grain Rice

  • 2 Eggs

  • 2 Garlic Cloves (minced)

  • 1/4 Cup White Onion (minced)

  • 3 Tbsp Fresh Cilantro (minced)

  • 1 1/2 Tbsp Fresh Mint (minced)

  • Sea Salt (to taste)

Soup

  • 2 Chipotle Peppers In Adobe Sauce

  • 11 Cup Low Sodium Beef Or Chicken Stock

  • 2 Large Tomatoes

  • 1/2 Small White Onion

  • 2 Garlic Cloves

  • 2 Tbsp Avocado Oil

  • Sea Salt (to taste)

Vegatables

  • 3 Yellow Potatoes (large cubed)

  • 2 Carrots (peeled and chopped)

  • 2 Zucchinis (chopped)

INSTRUCTIONS

  1. Combine all meatball ingredients and mix thoroughly. Form meatballs by rolling between your palms. You should make 12 meatballs, set aside in the refrigerator.

  2. Meanwhile, cover tomatoes with water in a small saucepan and boil for 15 minutes.

  3. Blend tomatoes, garlic, onion, peppers, 1 cup of stock and blend until smooth.

  4. Heat oil over medium heat in a large stock pot followed by the chipotle tomato mixture cook for 15 minutes. Add remaining 10 cups of stock. Bring stock to a boil, add meatballs and cook for 30 minutes.

  5. After 30 minutes add potatoes and carrots, cook for 15 minutes. Add zucchini cook for an additional 5 minutes. Season with salt to taste, serve with corn tortillas and lime wedges on the side. Enjoy!