Ablondigas Inspired Meatball Soup |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Flavorful meatballs cook in this spicy and hearty soup inspired by the Mexican favorite Albondigas. There are many ways to make that dish... here's what I've done for my version! Ingredients:
for meatballs |
1lb lean meat, ground(i used venison, but lamb, beef, chicken or turkey could probably be used) |
1/2 small onion, grated |
1/2 cup corn bread crumbs |
3t buttermilk |
1 egg |
1t mexican oregano |
1-2t pasilla pepper, ground(can sub ground poblano, or similar, if desired) |
for soup base |
1/2-1 cup hot peppers, diced or chopped(can use canned, if desired, don't drain) |
1 small onion or 2-3 shallots, minced |
3 cloves garlic, minced |
6-7 cups enchilada sauce(i used basic enchilada sauce ) |
2 cups diced tomatoes(canned is fine, don't drain) |
about 6 cups chicken stock |
6oz mexican pasta |
for garnish |
sour cream or mexican crema |
fresh cilantro |
grated cotija |
tortillas |
lime wedges |
Directions:
1. Combine all meatball ingredients together well.
2. In large soup pot, saute onions, garlic and pepper for about 5 minutes, just to begin to soften.
3. Add remaining soup ingredients, expect for pasta.
4. Drop meat mixture by 2T sized rounds(I used my baby cookie scoop)
5. Bring to simmer and let simmer about 15 minutes.
6. Add pasta and continue to cook until pasta is tender and meatballs are cooked through.
7. Serve with garnishes(I STRONGLY recommend not leaving out the lime wedges and just give a drizzle over each bowl at serving :)
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