Chipotle Albondigas Soup
Bring broth and water to a simmer in a Dutch oven over medium heat.Advertisement
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.
2 1/2 medium-fat protein, 1 1/2 vegetable, 1/2 high-fat protein, 1 starch