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Mexican Meatball and Chipotle Soup (Sopa de Albondigas y Chipotle)

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"Mexican soup with meatballs (albondigas) and chipotle combines Roma tomatoes, zucchini, and potatoes with hearty bites of beef and pork."
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1 h 40 m servings 393 cals
Original recipe yields 8 servings (1 pot of soup )

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  1. Combine 6 Roma tomatoes, 1/2 onion, chipotle peppers, and garlic in a blender. Process until smooth.
  2. Heat oil in a soup pot over medium heat. Add tomato mixture to hot oil. Cook until color changes, about 5 minutes. Add chicken stock; reduce heat and simmer soup until ready to add meatballs, about 10 minutes.
  3. Combine beef and pork in a bowl. Add 3 chopped Roma tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well, using your hands, until uniform. Use clean, wet hands to form mixture into balls 1/4 cup at a time. Place on a baking sheet.
  4. Bring soup to a rolling boil. Place a meatball into a ladle; submerge and release it into the boiling liquid. Repeat with remaining meatballs.
  5. Stir potatoes and zucchini into the soup and return to a boil. Reduce heat, season with salt, and cover the pot. Simmer until meatballs are no longer pink and vegetables are tender, about 30 minutes.

Nutrition Facts

Per Serving: 393 calories; 18.4 g fat; 32.3 g carbohydrates; 25.3 g protein; 96 mg cholesterol; 823 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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