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–+ servings
soup plated in bowl with spoon and limes on the side
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Caldo de Albondigas con Chipotle-Chipotle Meatball Soup!

Chipotle meatballs slow simmered in a spicy broth loaded with vegetables!
Course Main Course, Soup
Cuisine Mexican
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 Servings

Equipment

  • 1 large pot

Ingredients

Albondigas

  • 1 lb ground chuck, sirloin
  • 1/2 cup uncooked rice
  • 1 large egg
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 2 tbsps cilantro or parsley, finely chopped
  • 3 chipotles in adobo, minced

You Will Also Need

  • Avocado oil
  • 3/4 cup Onion, diced
  • 3 cloves of Garlic, minced
  • 2 med carrots, peeled
  • 2 red or white potatoes
  • 1 Chayote
  • 2 sticks of celery
  • 2 Roma tomatoes, diced
  • 2 cans of El Pato tomato salsa 8 ounces each
  • 2 1/2 quarts of water, 10 cups
  • 5 small bay leaves
  • 1/4 c cilantro, chopped
  • 2 small Mexican squash
  • 1/4 section large head of cabbage, chopped

Instructions

Albondigas

  • In a large bowl, mix all if the ingredients for the albondigas. Wet your hands and form the meatballs. You can roll 15 large meatballs or 30 small meatballs. Transfer to plate, cover with plastic wrap and keep chilled until ready to use.

Soup Base

  • Slice or dice the vegetables to the desired size. Set aside
  • In a large dutch oven style pot, at medium heat, add 1 1/2 tbsps. of avocado oil. Preheat for a few minutes.
  • After a few minutes, add the onion and garlic. Sauté for 3 minutes. Add the carrots, chayote and celery. Season lightly with salt and pepper as you add ingredients. After a few minutes, add to tomatoes, then the potatoes. Pour in the 2 cans of El Pato salsa and the 2 1/2 quarts of water. Stir well to combine.
  • When it comes up to a simmer, taste for salt. Add the bay leaves and cilantro. I like to add the cilantro chopped, but you can add it whole. When it comes up to a boil, reduce heat slightly and cook for 10 minutes. While it it simmering, gentle drop in the meatballs, spreading them out evenly. Let the meatballs cook for ten minutes without stirring.
  • After 10 minutes, add the Mexican squash(or zucchini) and the cabbage. Cook for another 15 minutes. Serve with more rice if you like. Don't forget the lime wedges and warm corn tortillas!

Notes

You can switch out the beef for turkey, chicken and even pork. All delicious!