Albondigas Soup (Mexican Meatball Soup)

Ingredients

• For the Meatballs:
• 3/4 pound ground beef
• 1/4 pound Easy Homemade Mexican Chorizo
• 1/4 cup Masa Harina
• 1 large egg
• 1/2 cup finely chopped onions
• 2 cloves garlic (, minced)
• 1 chipotle en adobo (, chopped + 2 teaspoons adobo sauce from can)
• 1/4 cup chopped fresh cilantro
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• For the Soup:
• 1 tablespoon extra virgin olive oil
• 1 medium yellow or white onion (chopped)
• 1 clove garlic (minced)
• 1 14 oz can of corn (, drained)
• 1 14 oz can of black beans (, rinsed and drained)
• 1 14 oz can of petite diced tomatoes
• 1 4.5 oz can of diced green chilies with liquid
• 2 chipotles en adobo (, chopped)
• 10 cups beef stock
• 1/3 cup uncooked long-grain rice
• 1 bay leaf
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt plus more to taste
• 1/4 cup chopped fresh cilantro
• Extra chopped cilantro for garnish

Instructions

1. 1

   Preheat the oven to 400 degrees F.Place all the ingredients for the meatballs in a bowl and thoroughly combine everything. Form the mixture into 1-inch meatballs and place them on a lined cookie sheet. Bake for 16-20 minutes or until cooked through.

2. 2

   While the meatballs are cooking prepare the rest of the soup: Heat the oil in a large stock pot over medium-high heat and cook the onions until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the beef stock and all remaining soup ingredients, except for the cilantro. Bring to a boil, reduce the heat to medium, cover and simmer for 15 minutes. Add the meatballs and cilantro and simmer for another 5 minutes. Add salt to taste.Serve hot sprinkled with some fresh chopped cilantro.