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

Mexican soup with meatballs (albondigas) and chipotle combines Roma tomatoes, zucchini, and potatoes with hearty bites of beef and pork.

• Preparation Time: 45 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 40 mins
• Calories: 393 Calories

Ingredients

• 1 egg
• salt to taste
• 1 tablespoon olive oil
• 1 pound ground pork
• salt and ground black pepper to taste
• 4 potatoes, peeled and cubed
• 1 pound ground beef
• ¼ teaspoon dried oregano
• 3 cloves garlic
• ½ onion
• 2 quarts chicken stock
• ½ onion, finely chopped
• 2 chipotle peppers in adobo sauce, or more to taste
• 6 Roma (plum) tomatoes, quartered
• 3 Roma tomatoes, seeded and finely chopped
• ¼ cup uncooked basmati rice
• 1 tablespoon finely chopped mint leaves
• 4 small zucchini, cubed

Recipe Instructions

Step 1

Combine 6 Roma tomatoes, 1/2 onion, chipotle peppers, and garlic in a blender. Process until smooth.

Step 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.

Step 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.

Step 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.

Step 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.