CheekyChicago

Winter is here (and has been for a while), so it’s always nice to make something that warms you up (and fills you up) at the end of the day. It’s also nice to be a bit lazy in the winter, so when it’s possible, make a big pot of soup, allowing for multiple meals and less cooking for you. Problem is: soup can be uber-boring and plain, so to conquer that I put together this delicious Mexican meatball soup. Meatballs are – shall we say, trendy? – and this soup highlights them beyond the Italian version you might have grown accustomed to. The broth is spicy, there are vegetables to keep it interesting and the meatballs themselves are full of flavor. Go on – I promise, it’s SOUP-er.

Albondigas – Mexican Meatball Soup
serves 6

Meatballs:

1 egg

2 cloves garlic, minced

1/4 cup bread crumbs

2 Tbsp. fresh cilantro, chopped

1 tsp. salt

1 tsp. ground cumin

1/2 tsp. dried oregano

1/2 lb ground beef

Heat oven to 350 degrees. Combine all ingredients except the meat in a bowl. Add in the meat and gently incorporate it so that everything is well combined, but not over worked. Use hands or fork. Place heaping teaspoons of the mixture, gently rolled into balls, onto a parchment-lined baking sheet. Bake for 30 minutes, until cooked through. Set aside.

Soup (can start making while meatballs cook):

1 Tbsp.  olive oil

1 medium onion, chopped

1 Anaheim or other green chili variety, chopped

3 cloves garlic, minced

1/2 tsp. dried oregano

1/2 tsp. ground cumin

6 cups beef stock

2 cups crushed tomatoes

1 – 7 oz. can chipotle peppers, chopped (de-seed if you do not like spice)

1 to 4 tsp. adobo sauce from the can of chipotle peppers, depending how spicy you like it

2 carrots, grated

1 tsp. salt

1/2 cup grated zucchini

1/4 cup uncooked rice

Juice of one lime

Chopped fresh cilantro and grated cheese for garnish

Heat the oil in a large stock pot over medium heat and sauté the onion, chili, garlic, oregano and cumin until vegetables are soft. Add the stock, tomatoes, chipotle, adobo, carrots and salt. Bring to a boil, then reduce to a simmer for 20 minutes. Add the zucchini and rice and simmer for an additional 30 minutes, until rice is tender. Add in the meatballs and lime juice and heat through. Taste and adjust for seasoning (salt, pepper, more adobo, hot sauce?). Serve hot and garnish with the cilantro and cheese if desired.