Mexican Chorizo Meatball Soup Recipes

MEXICAN MEATBALL SOUP

Steps:

• Place the tomatoes, onion, and garlic on a hot griddle to roast. Turn ccasionally to have an even roasting (about 5-7 minutes). Once roasted, place in your blender and process until you have a smooth sauce. If your tomatoes aren't juicy and your blender is having a hard time blending, add ¼ cup of water.
• Heat 1 tablespoon of oil in a large saucepan at medium high heat. Once it is hot, gently pour in the sauce and cook for about 5 minutes and then add the chicken broth. Keep cooking. When it starts boiling, reduce the heat to simmer. While the sauce is cooking we will start forming the meatballs.
• To from the meatballs: In a small bowl, soak the bread with the milk until it is softened, about 1 minute.
• Place meat in a large bowl and make a well in the center.
• Grind garlic clove and peppercorns in your molcajete (the flavors won't be able to compare if you use the dried form, but they'll still work fine). Once ground, add it to the meat, as well as the bread soaked in milk and the beaten egg. Season with salt.
• Gently mix with your hands or a wooden spoon. Do not over-mix or your meatballs will be hard. Next, form the small balls (the size of a golf ball) with your hands, without forcing or putting too much pressure on the meat, and carefully drop them into the simmering tomato broth. Keep making the meatballs, repeating this process. Once all of the meatballs are in the broth, cook for another 15 to 20 minutes. 5 minutes before they're done, add the chopped cilantro and season with salt. In this step, add any extra vegetables you want in your soup to cook along with the meatballs.

MEXICAN CHORIZO MEATBALL SOUP

Steps:

• Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until softened, 5 to 8 minutes. Add the tomatoes, garlic and cumin; season with salt and pepper. Cook until the liquid thickens, about 3 minutes. Add 5 cups water. Increase the heat to high and bring to a simmer, then reduce the heat to maintain a simmer and cook 10 minutes.
• Meanwhile, combine the chorizo, crushed tortilla chips, cilantro and a pinch each of salt and pepper in a small bowl; mix with your hands until just combined. Form into 1-inch meatballs (about 20).
• Add the meatballs to the soup and simmer until just cooked through, 5 to 8 minutes. Remove from the heat and season with salt and pepper. Ladle the soup into bowls; top with the cheese and cilantro. Serve with lime wedges and tortilla chips.

KETO ALBONDIGAS (MEXICAN MEATBALL SOUP)

Steps:

• Mix all of the meatball ingredients by hand in a large bowl.
• Roll small-to-medium-sized meatballs (about 1" in diameter) and place them in a medium skillet with a drizzle of olive oil.
• Sear on medium heat for 5-10 minutes, turning until the meatballs are fully browned.
• Place the meatballs on a baking sheet.
• Bake in a 350°F oven for 15 minutes. Remove and set aside.
• Add the oil and fat from the meatball pan to your large soup pot for use in the broth
• Add the chopped tomatoes, peppers, onions, and garlic to a large pot. Add 3-4 ounces of water and bring to a boil.
• Reduce the heat and simmer for 15 minutes until the tomatoes are soft and begin to separate from their skins.
• Using an immersion blender, blend the mixture until smooth.
• In a separate pan, add the celery, carrot, and onion and drizzle with olive oil. Cook for 10-15 minutes until the celery and carrot are soft.
• Add the pan contents to the pot and stir together. Add the broth, cumin, and meatballs, and bring up the heat.
• Allow the soup to simmer for 10-15 minutes to bring the soup to the same temperature.
• Serve with cilantro and/or Greek yogurt.