Just a bit of spicy chorizo sausage adds lots of flavor to the meatballs in this hearty Mexican soup. Dandelion greens, carrots and corn are colorful additions. Source: EatingWell Magazine, Soup Cookbook

Carolyn Malcoun
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Ingredients

Directions

  • Bring broth and water to a simmer in a Dutch oven over medium heat.

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  • Meanwhile, zest and juice 1 lime; reserve the juice. Break up chorizo in a large bowl. Mix in cornmeal, scallions, cilantro, egg, garlic, oregano, pepper and the lime zest. Add meat. Gently mix to combine (do not overmix). Using 1 tablespoon for each, make about 40 small meatballs.

  • Add greens, carrots and chipotle to taste to the simmering broth mixture, then add the meatballs. Simmer until the meatballs are cooked through and the vegetables are tender, 10 to 12 minutes. Stir in corn and cook until heated through, 1 to 2 minutes more. Stir in 2 tablespoons lime juice. Serve with lime wedges, if desired.

Tips

To make ahead: Prepare the meatballs (Step 2) and freeze airtight, uncooked, for up to 3 months. Defrost before proceeding with Step 3.

Nutrition Facts

390 calories; 19.7 g total fat; 109 mg cholesterol; 441 mg sodium. 24 g carbohydrates; 31.3 g protein; Full Nutrition

Reviews (6)

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6 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/16/2012
This is the best Albondigas soup i have ever eaten. i used masa in plast of corn meal added a little water to the meat mixture and used port in place of beef. My family loved this. Read More
Rating: 4 stars
04/08/2012
Wow! this was very good. Used chicken broth ground beef chard and 1 large chipotle chile in adobo sauce. Everything just right balance. Will definitely make again. Read More
Rating: 4 stars
04/08/2012
Wow! this was very good. Used chicken broth ground beef chard and 1 large chipotle chile in adobo sauce. Everything just right and will definitely make again. Read More
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Rating: 4 stars
04/04/2012
Great Recipe I did not make meatballs...but cooked the meat in chunks then put into soup...made it faster and used kale instead of dandelion greens....It was delicious. Family loved it. Pros: Easy to fix...healthy ingredients Read More
Rating: 4 stars
03/07/2012
Pretty Delicious! Careful with the Chiles though! Made the soup today I must admit I am kind of a slow cook but rushing through this it still took me about 1h30 total. Yes the meatballs do take forever to make if you're making them at the size indicated so letting the broth simmer that entire time does not seem right (I did not do this). I honestly thought the soup had a lot of flavor and was quite tasty however I used TWO chiles and it was a bit too hot for my tastes (my Mexican family and my lives-for-spicy-food boyfriend LOVED it though more than myself honestly) My only modification was using parsley instead of cilantro (Meijer was OUT as usual). Coolest part was it came out looking exactly like the image in EatingWell!:) Pros: Simple enough to make Ingredients are easy to find Cons: Time consuming! 50min my BUTT Read More
Rating: 3 stars
03/02/2012
Will make again but needs more flavor. I followed the recipe except for using Elk instead of beef/bison and fresh oregano. I thought it was a bit bland. The broth had the chipotle chile flavor but that seemed to be it. With all that was packed into the meatballs I would have thought they would have had more flavor too. However I will make it again because sometimes I like a simple flavor. However I will use more broth than water and more chile. Pros: Meatballs are easy. Cons: A bit bland. Read More
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