Caldo de Albóndigas

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Time for some...Mexican meatball soup.

For the meatballs
2 lbs lean ground beef
1 cup white rice2
eggs at room temperature
¼ white onion;diced
½ cup fresh cilantro or mint; chopped
1 chipotle pepper in adobo sauce ;minced
2 garlic cloves;minced
2 tsp garlic salt
2 tsp oregano
2 tsp black pepper
½ tsp ground cumin
½ tsp salt

(sorry blurry pic)
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I took half of the meatballs and froze them.
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Now make the tomato broth.

5 roma tomatoes opt roasted.
¼ onion
2 garlic cloves
3 chipotle peppers in adobo sauce
1 tbsp chicken bouillon
1 tbsp tomato bouillon
½ tsp ground cumin

5 cups water added to the veggies in a blender, I dont have a blender so used food processor.
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Add the tomato broth to the stock pot. Then add 2 qts water to the broth. Salt to taste then simmer the broth.
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When the broth has simmered add the meatballs in by dropping easy.
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Bring the broth with meatball back to a simmer.
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While its simmering cut up the veggies.

2 corn on the cob
1-2 chopped chipotle peppers
3 medium size potatoes; chopped into bite size pieces.
3 carrots ; chopped into bite size
4 celery stalks; chopped
2 calabacitas (mexican squash or zucchini); chopped into bite size
½ bunch of fresh cilantro or mint.

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Simmer until veggies are fork tender.
 
Took the pot over to daughters, not much left and I put 25 meatballs in it.

Thanks y'all
 
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Reactions: 02ebz06
That brings back fond memories.
Growing up, one of my favorite meals was porcupine meatballs cooked in a tomato sauce.
No soup, just a main course.
 
That looks slammin! Definitely going to bookmark this for when it cools off down here. Nice work!
 
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