Spicy Chipotle Albondigas Soup

Spicy Chipotle Albondigas Soup is a vibrant and aromatic dish, combining tender meatballs with a rich and spicy broth, ideal for chilly evenings or family gatherings.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 6

Ingredients

1 lb ground beef

1/2 cup cooked white rice

1 egg

1/4 cup chopped fresh cilantro

2 garlic cloves, minced

1 tsp ground cumin

1/2 tsp salt

1/2 tsp black pepper

1 tbsp olive oil

1 onion, chopped

2 chipotle peppers in adobo, chopped

6 cups chicken broth

2 carrots, sliced

2 zucchinis, sliced

1 can (14.5 oz) diced tomatoes

1 tsp dried oregano

1/2 tsp paprika

Salt to taste

Black pepper to taste

Lime wedges for serving

Fresh cilantro for garnish

Instructions

1. In a large bowl, mix ground beef, cooked rice, egg, cilantro, minced garlic, cumin, salt, and black pepper. Form into 1-inch meatballs.

2. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.

3. Stir in chipotle peppers and continue cooking for another minute.

4. Pour in chicken broth and bring to a simmer.

5. Carefully add the meatballs into the broth.

6. Add sliced carrots, zucchinis, diced tomatoes, oregano, and paprika. Simmer for 30 minutes or until meatballs are cooked through.

7. Season with additional salt and pepper if needed.

8. Serve hot, garnished with lime wedges and fresh cilantro.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over medium heat until warmed through, stirring occasionally.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.