Monday, January 16, 2012

Sopa de Albondigas

Albondigas are traditionally beef meatballs, but since I had chicken stock in my freezer , I decided to make chicken meatballs… and then when the grocery store didn’t have any ground chicken, I ended up using ground turkey. Here’s the recipe as I made it; going forward I think I’d only include 1 chipotle chile (or maybe exclude them altogether).

For the Meatballs:

1 lb ground turkey
¾ cup cooked rice (1/4 cup uncooked)
1 egg
2 jalapenos, diced
1 teaspoon chopped mint
½ teaspoon Mexican oregano
½ teaspoon cumin
Salt and pepper

For the Broth:

1 poblano, roasted
1 clove garlic, roasted
1 14.5 oz can roasted tomatoes
2 chipotles in adobo, roughly chopped
6 cups chicken stock


Red onion

Combine all the meatball ingredients together in a bowl and work everything together with your hands. Divide into 16 golf ball sized meatballs.

Heat up your broiler and put the poblano under it for a few minutes on each side, until the skin is blackened. Roast the garlic clove the same way (leave the skin on; it’ll only take a few minutes).

Remove the skin and seeds from the poblano and roughly chop. Add to a blender along with the garlic (remove the skin and roughly chop), tomatoes and 2 chipotles. Blend until smooth. Add this mixture to a pot along with the 6 cups of chicken stock. Bring it up to a simmer and add in the meatballs. Simmer for 20-30 minutes, until the meatballs are cooked through. Serve with cilantro, avocado and red onion.


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