Lita's Albondigas (Meatball Soup)

Ground beef and rice meatballs are simmered in a spicy chipotle pepper, tomato, and tomatillo broth in this hearty albondigas soup recipe.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 15 mins
• Calories: 397 Calories

Ingredients

• 1 teaspoon salt
• 2 eggs, beaten
• 1 tablespoon vegetable oil
• salt and ground black pepper to taste
• 1 teaspoon ground cumin
• 3 stalks celery, chopped
• 1 pound ground beef
• 1 (12 ounce) package corn tortillas
• 3 quarts chicken broth
• 1 bunch cilantro, chopped
• 2 lemons, cut into wedges
• 3 cloves garlic, peeled and crushed
• 3 large carrots, peeled and chopped
• 2 (7 ounce) cans chipotle peppers in adobo sauce
• 2 pounds tomatoes, peeled
• 3 white onions, quartered
• 0.5 cup uncooked white rice
• 0.25 pound tomatillos, husked and chopped
• 0.75 pound tomatillos, husked and chopped

Recipe Instructions

Step 1

Mix ground beef, 1/4 pound tomatillos, eggs, white rice, 3 cloves garlic, 1 teaspoon cumin, and 1 teaspoon salt in a large bowl.

Step 2

Scoop 1 1/2 tablespoon of the beef mixture and roll into a meatball. Repeat with remaining beef mixture.

Step 3

Combine tomatoes, 1 onion, 3/4 pound tomatillos, chipotle peppers, and 3 cloves garlic in a blender; puree until smooth.

Step 4

Heat oil in a large pot over medium heat. Add tomato puree; cook and stir for 3 minutes. Pour in chicken broth. Season broth with salt and pepper. Bring to a slow boil; reduce heat until broth is barely bubbling.

Step 5

Lower meatballs carefully into the hot broth; simmer gently for 20 minutes. Add remaining 2 onions, carrots, celery, cilantro, and 1 teaspoon cumin. Simmer until rice in the meatballs is cooked through, about 1 hour and 15 minutes.

Step 6

Squeeze some lemon juice into each bowl. Serve with corn tortillas.