Mexican Meatball And Chipotle Soup Sopa De Albondigas Y Chipotle Food

CHIPOTLE MEXICAN MEATBALL SOUP

Steps:

• In a mixing bowl, mix the ground beef, sausage, cornmeal, milk, egg, salt, pepper, oregano, and cumin.
• Heat the oil in a large soup pot. Over medium high heat, saute 2 cups onions, 2 garlic cloves, celery for 5 minutes.
• Add the broth, tomatoes, salsa, chipotle chiles and 1/4 cup fresh cilantro. Bring to a boil, and cover and simmer for 20 minutes.
• Combine ground beef, sausage, cornmeal, milk, egg, salt, pepper, oregano, cumin, 1 cup onion, 2 cloves garlic, and 1/4 cup chopped cilantro.
• Shape into small meatballs and add to soup.
• Bring the soup to a boil and stir in the rice. Add carrots to soup.
• Cover and reduce heat and simmer for about 20 minutes or until rice is tender. Season with salt and pepper.
• Garnish with more fresh cilantro right before serving.

MEXICAN MEATBALL SOUP

Steps:

• In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
• In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
• Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.

MEXICAN MEATBALL SOUP - ALBONDIGAS

Steps:

• Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil.
• Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients.
• Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.

SOPA DE ALBONDIGAS (MEXICAN MEATBALL SOUP)

Steps:

• 1. Place 1/2 cup of cilantro aside for garnish. Place the chicken stock in a large stock pot. Add the cilantro, Worcestershire sauce, garlic, onion, tomato sauce and salt bring to a boil. Reduce to a simmer and simmer 15 minutes.
• 2. In the meantime place the oil in a Dutch oven. Get the oil hot and throw in the potatoes and cook until browned. Place on paper towels and set aside.
• 3. Soak the breadcrumb in the heavy cream. Place in food processor and add the ground beef, egg, salt, pepper and capers. Process until well incorporated. Shape into about 20 meatballs. Set aside.
• 4. Strain the broth and discard the solids. Bring the broth back to a boil and add the meatballs and cook the meatballs until they float. About 5 to 7 minutes
• 5. Place the soup into bowls and top with the fried potato and cilantro

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.

MEXICAN MEATBALLS WITH CHIPOTLE SAUCE ' ALBONDIGAS '

Steps:

• To make the meatballs. Soften the onions and garlic in a pan and set aside to cool slightly.
• when cooled add the onions and garlic to the remaining meatball ingredients and mix thoroughly. The mixture should be quiet moist.
• With your hands shape into golf ball sized meatballs
• Drizzle the pan with a little oil and gently fry the meatballs in batched until coloured all the way around, then set aside. The meatball do not have to be fully cooked all the way through at this stage.
• To make the sauce. Scrape the pan clean and add oil if needed. fry the onions and garlic until browned.
• Add the remaining sauce ingredients and bring to a simmer.
• Carefully drop in the meatballs to the sauce along with any juices. Simmer for 30-40mins untill the sauce is thick and the meatballs are cooked through. Add a drop of water if the sauce becomes too thick.
• Check for seasoning and adjust with a bit more sugar, salt or pepper if needed.