Spicy Chipotle Albondigas Soup

Name: Spicy Chipotle Albondigas Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
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

🕒 Prep: 15 min

🔥 Cook: 1 hour

🍽 Serves: 6

★★★★★

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If you're looking to spice up your soup game, this Spicy Chipotle Albondigas Soup is just the ticket. Packed with bold flavors and hearty meatballs, it's perfect for those chilly nights when you want something comforting yet exciting.

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Ingredients for Spicy Chipotle Albondigas Soup

The star here is the ground beef, which forms the base of our flavorful albondigas, or meatballs. Cooked white rice helps bind the meatballs and adds a nice texture. An egg ensures everything sticks together beautifully. Fresh cilantro gives a burst of freshness in both the meatballs and as a garnish.

For seasoning, garlic, ground cumin, salt, and black pepper add depth to the meatballs. Olive oil is used for sautéing, bringing richness to the base of the soup. Onion and chipotle peppers in adobo provide a smoky heat that elevates the broth.

Chicken broth is the backbone of the soup, while carrots and zucchinis add sweetness and nutrition. Diced tomatoes give a slight acidity that balances the heat. Lastly, oregano and paprika round out the flavors with a touch of earthiness and warmth.

Tips & Tricks

Use gloves when handling chipotle peppers to avoid a spicy surprise later.
If your meatball mixture is too wet, add a bit more rice or breadcrumbs to firm it up.
For a creamier texture, blend a portion of the soup before adding the meatballs.

Serving Suggestions

This soup pairs wonderfully with a side of warm, crusty bread to soak up the delicious broth. A light salad with avocado and lime dressing complements the flavors beautifully. If you’re feeling indulgent, top with a dollop of sour cream or a sprinkle of cheese for extra richness.

Frequently Asked Questions

Can I use a different type of meat?: Yes, ground turkey or chicken can be a lighter alternative to beef.
What if I can't find chipotle peppers?: Smoked paprika can provide a similar smoky flavor, though it won't bring the same heat.
How spicy is this soup?: The soup has a moderate level of spice, but you can adjust it by adding more or fewer chipotle peppers.

Spicy Chipotle Albondigas Soup Recipe Walkthrough

Start by mixing the ground beef with cooked rice, egg, cilantro, garlic, cumin, salt, and black pepper in a large bowl. This will form your meatball mixture. Roll them into 1-inch balls; they should hold together nicely thanks to the egg and rice.

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until it's translucent — about five minutes. Stir in the chipotle peppers and let them cook for another minute to release their smoky aroma.

Pour in the chicken broth and bring it to a gentle simmer. Carefully add your meatballs to the broth, ensuring they don't crowd each other. Add the sliced carrots, zucchinis, diced tomatoes, oregano, and paprika. Let everything simmer for about 30 minutes, enough time for the flavors to meld together and the meatballs to cook through.

Taste your soup and season with more salt and pepper if needed. Serve it hot, garnished with lime wedges and a sprinkle of fresh cilantro for that extra zing.

Why You'll Love This Recipe

Quick and straightforward to make, yet feels gourmet.
Perfect balance of spice and comfort — warms you up inside and out.
A great way to use pantry staples with a twist.
Hearty enough to be a standalone meal.

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

Step-by-step 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.