Mexican Meatball And Chipotle Soup Sopa De Albondigas Y Chipotle Recipes

MEXICAN MEATBALL SOUP

Steps:

• Place the tomatoes, onion, and garlic on a hot griddle to roast. Turn ccasionally to have an even roasting (about 5-7 minutes). Once roasted, place in your blender and process until you have a smooth sauce. If your tomatoes aren't juicy and your blender is having a hard time blending, add ¼ cup of water.
• Heat 1 tablespoon of oil in a large saucepan at medium high heat. Once it is hot, gently pour in the sauce and cook for about 5 minutes and then add the chicken broth. Keep cooking. When it starts boiling, reduce the heat to simmer. While the sauce is cooking we will start forming the meatballs.
• To from the meatballs: In a small bowl, soak the bread with the milk until it is softened, about 1 minute.
• Place meat in a large bowl and make a well in the center.
• Grind garlic clove and peppercorns in your molcajete (the flavors won't be able to compare if you use the dried form, but they'll still work fine). Once ground, add it to the meat, as well as the bread soaked in milk and the beaten egg. Season with salt.
• Gently mix with your hands or a wooden spoon. Do not over-mix or your meatballs will be hard. Next, form the small balls (the size of a golf ball) with your hands, without forcing or putting too much pressure on the meat, and carefully drop them into the simmering tomato broth. Keep making the meatballs, repeating this process. Once all of the meatballs are in the broth, cook for another 15 to 20 minutes. 5 minutes before they're done, add the chopped cilantro and season with salt. In this step, add any extra vegetables you want in your soup to cook along with the meatballs.

MEXICAN CHICKEN MEATBALL SOUP (SOPA DE ALBONDIGAS DE POLLO)

Steps:

• Combine 4 tomatoes, 1/2 an onion, and garlic in a blender. Blend until smooth.
• Heat oil in a soup pot over medium heat. Add the blended tomato mixture; cook until mixture changes color, about 5 minutes. Add chicken stock, reduce heat, and simmer while you prepare the meatballs.
• Place ground chicken in a bowl. Add 3 chopped tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well with your hands until mixture is uniform. Take about 1/4 cup of mixture and form into round meatballs using wet hands. Place on a baking sheet. Repeat with remaining chicken mixture.
• Bring stock mixture to a boil. Place a meatball into a ladle and submerge into the boiling stock. Remove ladle and repeat with remaining meatballs.
• Place zucchini, chayote, and carrots into the stock. Bring to a boil again. Lower heat, season with salt, and cover. Simmer until meatballs are no longer pink in the center and vegetables are soft, about 30 minutes.

ALBONDIGAS (MEATBALLS) EN CHIPOTLE

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.

SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)

Steps:

• Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
• In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
• Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
• Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.

ALBONDIGAS AL CHIPOTLE (MEXICAN MEATBALL SOUP)

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!

SOPA DE ALBONDIGAS Y MACARRONES (MEXICAN MEATBALL PASTA SOUP)

Steps:

• Peel the onion and cut in half.Mince enough onion to make about two tablepoons-mince very finely and set aside.Chop about 1/4 of the onion(or 1/2 if using two small onions),set aside.Peel 2 cloves of the garlic and mince.
• Roast and grind the cumin seeds.
• Wash,dry,and chop the cilantro finely.
• Mix the meat,2 tablespoons minced onion,minced garlic, about 1 1/2 teaspoons cumin,about 2 teaspoons cilantro,the egg,and the cracker crumbs.Season generously with fresh black pepper,and if desired salt.Set aside.
• Make the tomato sauce:Heat a cast iron skillet or grill over medium heat until very hot.Add about 1/2 of the garlic cloves,unpeeled.Roast,turning occasionally,until they have black spots on each side.Remove from the pan.Add the unchopped onion,cut into very large chunks.Roast about 5 minutes ,without turning.After 5 minutes,turn to check.They should be blackened.Repeat for other side.You can place them in the pan at the same time you begin roasting the garlic if your pan is large enough.They should be done a few minutes after the garlic.It is not necessary for the onion to cook through,just to soften a bit and have black spots on the outside.Peel the garlic and place in a blender jar with the onion.
• Turn heat up to medium high.Place the whole tomatoes in the same pan and roast until blackened on one side,flip and roast on other side.Tomatoes should be quite soft and may have burst where they are blackenet.Place in the blender with the onion and garlic.Set aside to cool a few minutes.
• Peel the remaining raw garlic and add to the blender.Add cumin,salt,pepper, chile powder,and Mexican oregano to taste.Add about 1 cup water or broth and blend to a smooth puree.
• Heat the olive oil in a large pot over medium.When hot,add the dry pasta,lower heat to medium low,and cook,stirring often,until the pasta has begun to brown lightly .Add the reserved chopped onion and the carrots and the bay leaf and continue sauteeing,stirring,until the onion and carrots soften .
• Add half of the sauce and enough water or broth to cover the pasta by about 2 inches.Raise heat to bring to a boil.
• Let pasta simmer until it is al dente;the time will vary according to the size of your pasta-do not remove pasta from the pot.
• Form small meatballs and add to the pot of boiling soup.If you have room it is best to do this in one batch.I use about 1 tablespoon of the mixture to form each meatball.
• Add the remaining sauce and the cilantro.Cover the pot,and lower the heat slightly.Check after about 3 minutes,you may need to turn the meatballs so they cook evenly.
• Continue cooking until the meatballs are cooked through and have no pink in the middle.This may take about 7 minutes(again this depends on how large you made the meatballs).
• Serve hot with limes to squeeze into the broth.