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Chipotle Albondigas Soup
Chipotle Albondigas Soup
6 Reviews
From: EatingWell Magazine, Soup Cookbook
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.
- By: Carolyn Malcoun EatingWell Food Features Editor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 4 cups reduced-sodium chicken or beef broth
- 4 cups water
- 1-2 limes, divided
- 4 ounces fresh chorizo, casing removed (1-2 links)
- ½ cup fine whole-grain cornmeal
- ½ cup finely chopped scallions
- ½ cup finely chopped fresh cilantro
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ¼ teaspoon freshly ground pepper
- 1¼ pounds lean (90% or leaner) ground beef or bison
- 6 cups chopped dandelion greens or chard, tough stems removed
- 1 cup sliced carrots
- 1-2 chipotle chiles in adobo sauce, minced
- 1 cup corn kernels, fresh or frozen
Preparation
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Active
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Ready In
- Bring broth and water to a simmer in a Dutch oven over medium heat.
- 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.
- To make ahead: Prepare the meatballs (Step 2) and freeze airtight, uncooked, for up to 3 months. Defrost before proceeding with Step 3.
- Serving size: 2 cups
- Per serving: 390 calories; 20 g fat(7 g sat); 4 g fiber; 24 g carbohydrates; 31 g protein; 49 mcg folate; 109 mg cholesterol; 4 g sugars; 9,458 IU vitamin A; 28 mg vitamin C; 154 mg calcium; 5 mg iron; 441 mg sodium; 958 mg potassium
- Nutrition Bonus: Vitamin A (189% daily value), Vitamin C (47% dv), Iron (28% dv)
- Carbohydrate Servings: 1½
- Exchanges: 2½ medium-fat protein, 1½ vegetable, ½ high-fat protein, 1 starch
Reviews 6
July 16, 2012
By: EatingWell User
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.
April 08, 2012
By: EatingWell User
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.
April 08, 2012
By: EatingWell User
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.
April 04, 2012
By: EatingWell User
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
March 06, 2012
By: EatingWell User
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
March 01, 2012
By: EatingWell User
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.
