Name: Lita's Albondigas (Meatball Soup) recipe
Ingredients: 1 pound ground beef;¼ pound tomatillos, husked and chopped;2 eggs, beaten;½ cup uncooked white rice;3 cloves garlic, peeled and crushed;1 teaspoon ground cumin;1 teaspoon salt;2 pounds tomatoes, peeled;3 white onions, quartered;¾ pound tomatillos, husked and chopped;2 (7 ounce) cans chipotle peppers in adobo sauce;3 cloves garlic, peeled and crushed;1 tablespoon vegetable oil;3 quarts chicken broth;salt and ground black pepper to taste;3 large carrots, peeled and chopped;3 stalks celery, chopped;1 bunch cilantro, chopped;1 teaspoon ground cumin;2 lemons, cut into wedges;1 (12 ounce) package corn tortillas

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Ingredients

1 pound ground beef ¼ pound tomatillos, husked and chopped 2 eggs, beaten ½ cup uncooked white rice 3 cloves garlic, peeled and crushed 1 teaspoon ground cumin 1 teaspoon salt 2 pounds tomatoes, peeled 3 white onions, quartered ¾ pound tomatillos, husked and chopped 2 (7 ounce) cans chipotle peppers in adobo sauce 3 cloves garlic, peeled and crushed 1 tablespoon vegetable oil 3 quarts chicken broth salt and ground black pepper to taste 3 large carrots, peeled and chopped 3 stalks celery, chopped 1 bunch cilantro, chopped 1 teaspoon ground cumin 2 lemons, cut into wedges 1 (12 ounce) package corn tortillas

Nutrition Info

396.6 calories carbohydrate: 51.7 g cholesterol: 89.5 mg fat: 13.8 g fiber: 10.1 g protein: 18.9 g saturatedFat: 3.7 g servingSize: - sodium: 2084.8 mg sugar: 10.6 g transFat: : - unsaturatedFat: : -

Directions

Mix ground beef, 1/4 pound tomatillos, eggs, white rice, 3 cloves garlic, 1 teaspoon cumin, and 1 teaspoon salt in a large bowl.
Scoop 1 1/2 tablespoon of the beef mixture and roll into a meatball. Repeat with remaining beef mixture.
Combine tomatoes, 1 onion, 3/4 pound tomatillos, chipotle peppers, and 3 cloves garlic in a blender, puree until smooth.
Heat oil in a large pot over medium heat. Add tomato puree, cook and stir for 3 minutes. Pour in chicken broth. Season broth with salt and pepper. Bring to a slow boil, reduce heat until broth is barely bubbling.
Lower meatballs carefully into the hot broth, simmer gently for 20 minutes. Add remaining 2 onions, carrots, celery, cilantro, and 1 teaspoon cumin. Simmer until rice in the meatballs is cooked through, about 1 hour and 15 minutes.
Squeeze some lemon juice into each bowl. Serve with corn tortillas.

Recipe Yield

8 servings

Recipe Note

My mother Lita (as the grandchildren call her) and I came up with this soup combining several recipes we tried until it was something we liked.

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