How to Make Como Hacer Sopa De Lentejas Ecuatoriana

Mexican Meatball And Chipotle Soup (Sopa De Albondigas Y Chipotle)

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Recipe Summary Mexican Meatball And Chipotle Soup (Sopa De Albondigas Y Chipotle)

Mexican soup with meatballs (albondigas) and chipotle combines Roma tomatoes, zucchini, and potatoes with hearty bites of beef and pork.

Ingredients | Como Hacer Sopa De Lentejas Ecuatoriana

6 Roma (plum) tomatoes, quartered

½ onion

2 chipotle peppers in adobo sauce, or more to taste

3 cloves garlic

1 tablespoon olive oil

2 quarts chicken stock

1 pound ground beef

1 pound ground pork

3 Roma tomatoes, seeded and finely chopped

½ onion, finely chopped

1 egg

¼ cup uncooked basmati rice

1 tablespoon finely chopped mint leaves

¼ teaspoon dried oregano

salt and ground black pepper to taste

4 potatoes, peeled and cubed

4 small zucchini, cubed

salt to taste

Directions

Combine 6 Roma tomatoes, 1/2 onion, chipotle peppers, and garlic in a blender. Process until smooth.

Heat oil in a soup pot over medium heat. Add tomato mixture to hot oil. Cook until color changes, about 5 minutes. Add chicken stock; reduce heat and simmer soup until ready to add meatballs, about 10 minutes.

Combine beef and pork in a bowl. Add 3 chopped Roma tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well, using your hands, until uniform. Use clean, wet hands to form mixture into balls 1/4 cup at a time. Place on a baking sheet.

Bring soup to a rolling boil. Place a meatball into a ladle; submerge and release it into the boiling liquid. Repeat with remaining meatballs.

Stir potatoes and zucchini into the soup and return to a boil. Reduce heat, season with salt, and cover the pot. Simmer until meatballs are no longer pink and vegetables are tender, about 30 minutes.

Info | Como Hacer Sopa De Lentejas Ecuatoriana

prep: 45 mins cook: 55 mins total: 1 hr 40 mins Servings: 8 Yield: 1 pot of soup

TAG : Mexican Meatball And Chipotle Soup (Sopa De Albondigas Y Chipotle)

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