ALBONDIGAS (MEATBALLS) EN CHIPOTLE
Tiny flavorful meatballs that your friends and family will rave about. Authentic Mexican recipe. Serve with warm tortillas and a salad.
Provided by MexicoKaren
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
- Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
- Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
- Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 12.6 g, Cholesterol 119.1 mg, Fat 22.1 g, Fiber 1.9 g, Protein 23.2 g, SaturatedFat 7.1 g, Sodium 506.8 mg, Sugar 3.9 g
SPICY ALBONDIGAS
I grew up eating this soup and after trying dozens of recipes I have combined them to come up with this dish. The flavors are rich, the meatballs are tender and the broth is good enough to drink by itself. Serve with warm flour tortillas.
Provided by Punky
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h50m
Yield 10
Number Of Ingredients 18
Steps:
- Combine ground beef, egg, bread crumbs, rice, cumin, garlic powder, and salt in a large bowl. Mix well.
- Bring chicken broth to a boil over medium heat in a large kettle.
- Form the beef mixture into 1 inch meatballs, using about 1 1/2 tablespoons of meat for each. Turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through.
- Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 17.9 g, Cholesterol 75.4 mg, Fat 13.4 g, Fiber 2.5 g, Protein 23.2 g, SaturatedFat 4.9 g, Sodium 1394.4 mg, Sugar 4.3 g
ALBONDIGAS AL CHIPOTLE (MEXICAN MEATBALL SOUP)
Make and share this Albondigas Al Chipotle (Mexican Meatball Soup) recipe from Food.com.
Provided by Gaelige Coinnaigh
Categories Meat
Time 1h20m
Yield 25 serving(s)
Number Of Ingredients 18
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!
Nutrition Facts : Calories 69.9, Fat 4.1, SaturatedFat 1.6, Cholesterol 15.2, Sodium 157.8, Carbohydrate 2.8, Fiber 0.6, Sugar 1.5, Protein 5.4
ALBONDIGAS AL CHIPOTLE MEATBALLS IN CHIPOTLE SAUCE
How to make traditional Albondigas al Chipotle. Our smoky & spicy Mexican Chipotle Meatballs recipe are served with tortillas or steamed rice.
Provided by Andrew Dobson
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, warm the oil until sizzling. Add the onion, 1 teaspoon salt and 1/4 teaspoon pepper, then cook, stirring occasionally until browned, about 5 minutes. Add the garlic, oregano, and cumin, then cook, stirring for 30 seconds. Remove from the heat, then transfer 1/2 cup of the mixture to a large mixing bowl; set aside the skillet with the remaining mixture. Line a rimmed baking sheet with parchment paper.
- Into the bowl with the onion mixture, stir in the panko and 1/2 cup water. Let stand until the panko softens, about 5 minutes. Using a spatula, mash the mixture to a paste, then add the beef, 1/2 cup cilantro and 1 teaspoon of salt and pepper. Mix well, then divide into 16 two-tablespoon portions, rolling each into a ball and placing on the prepared baking sheet. Cover and refrigerate for 15 to 30 minutes. Meanwhile, heat the oven to 450 F with a rack in the middle position.
- Uncover the meatballs and roast until browned and the centre reaches a temperature of 160 F, 12-15 minutes. Remove from the oven and set aside.
- To the skillet with the remaining onion mixture, stir in the tomatoes and 1/2 cup water. Bring to a simmer over medium high, then add the chipotle chilies and cook, stirring occasionally, until a spatula drawn through the sauce leaves a trail, about 3 minutes. Taste and season with salt and pepper. Add the meatballs and stir gently to coat with the sauce, then stir in the remaining 1/4 cup of cilantro with sprinkle of queso fresco.
Nutrition Facts : Calories 367 kcal, Carbohydrate 14.8 g, Protein 39.2 g, Fat 16.3 g, SaturatedFat 4.1 g, Cholesterol 106 mg, Sodium 210 mg, Fiber 2.7 g, Sugar 4.5 g, ServingSize 1 serving
ALBONDIGAS AL CHIPOTLE (MEATBALLS IN CHIPOTLE SAUCE)
DH and I have two favorite meatball recipes, this one and meatballs in a mexican-style soup. I like these in sandwiches; he likes them in tortillas. Sometimes I just make the sauce for pasta. This is also a good recipe to double and freeze.
Provided by KlynnPadilla
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 450.
- Make meatballs:.
- Combine all meatball ingredients in a large bowl. Mix well with hands (or a wooden spoon if you must, but using your hands works better and is much more fun!) Form into medium-large balls (I usually get 15), and place in a 13x9 baking dish. Bake until browned, 15 minutes. Drain excess fat from dish.
- While meatballs are baking, make sauce:.
- Combine sauce ingredients in blender and process to a smooth puree.
- Pour sauce over browned meatballs and return to oven for another 20 minutes, or until the sauce is thickened. We like the sauce nice and thick, but if you prefer a thinner sauce, add a little chicken or beef broth to it.
Nutrition Facts : Calories 664.2, Fat 43.3, SaturatedFat 15.4, Cholesterol 254.5, Sodium 1983.7, Carbohydrate 21.3, Fiber 3.4, Sugar 7.4, Protein 46.3
ALBONDIGAS (MEXICAN MEATBALL SOUP) RECIPE BY TASTY
Albondigas is a traditional Mexican soup of beef and turkey meatballs simmered in a fragrant tomato and chicken broth. Filled with vegetables and spices, it's hearty and delicious. Don't forget the toppings! Sliced avocado, shaved radishes, cilantro, crumbled queso fresco, and serrano peppers add even more flavor and texture.
Provided by Aleya Zenieris
Categories Lunch
Time 1h15m
Yield 8 servings
Number Of Ingredients 30
Steps:
- Make the meatballs: In a large bowl, combine the ground beef, ground turkey, rice, egg, garlic, salt, pepper, cumin, and cilantro and gently mix together until well combined. Use an ice cream scoop or your hands to shape the meatballs into 1½-inch balls, about the size of a golf ball. You should have about 25 meatballs.
- Heat a large Dutch oven over medium heat. Add the canola oil and warm for about 1 minute. Working in batches, add the meatballs in a single layer and brown on all sides, about 5 minutes total. Transfer to a baking sheet and repeat with the remaining meatballs.
- Make the soup: Reduce the heat to medium-low. Add the onion to the pot, scraping up any browned bits on the bottom with a wooden spoon. Cook until the onion is soft and translucent, 5-7 minutes. Add the garlic and cook until fragrant, 2-3 minutes. Add the cumin, oregano, and ancho chile and continue cooking for another minute, until fragrant.
- Add the carrots, celery, potatoes, salt, pepper, tomatoes and their juices, and stock and stir to combine. Cover the pot and let the soup simmer for 30-35 minutes, until the vegetables have softened.
- Add the meatballs and cook, covered, until cooked through, 15-20 minutes.
- Season the soup with salt, pepper, and lime juice to taste.
- Immediately ladle the soup into bowls, discarding the ancho chile. Top with avocado, radishes, cilantro, queso fresco, serrano peppers, and a generous squeeze of lime juice. Serve with hot sauce on the side.
- Enjoy!
Nutrition Facts : Calories 753 calories, Carbohydrate 54 grams, Fat 45 grams, Fiber 3 grams, Protein 29 grams, Sugar 11 grams
ALBóNDIGAS AL CHIPOTLE (SPICY MEATBALL SOUP)
Great for rainy days and using leftover rice!
Provided by Meredith Marin @meredithmarin
Categories Beef
Number Of Ingredients 17
Steps:
- For the broth: On medium heat, in a pot, saute the onion, garlic and cumin seeds in the olive oil until the onions are translucent. Add tomatoes and continue to simmer slow and low. It's ready when the tomatoes are cooked down and it looks saucy. You may need to add a little broth. At this point, either transfer tomato sauce to a blender jar with the chipotles, or if you have a hand-held blender, throw the chipotles in the pot and blend there with a little broth. When your tomato sauce is smooth, transfer back to the pot, add all of the broth, carrots, potatoes and fresh herbs, S&P, cover, and bring to a steady simmer for about 20 minutes or so. (I like to add zucchini, and kale if I have it. Add it a little later though.)
- Meatballs: In a large bowl, combine ground beef and pork, rice, oregano, egg, S&P with your hands. It's fun. Form into balls, size is up to you. I wouldn't recommend larger than baseball sized or they might fall apart. Gently add the meatballs to the soup one at a time. When they are good and buoyant and firm, they're done. Serve in deep bowls. Have fresh, chopped white onion, cilantro, lime wedges and chopped avocado for a garnish, and of course, plenty of warm corn tortillas! ¡Buen provecho!
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