Chipotle Albondigas Soup

Chipotle Albondigas Soup

Just a bit of spicy chorizo sausage adds lots of flavor to the meatballs in this hearty Mexican soup. Dandelion greens, carrots and corn are colorful additions.

From EatingWell: March/April 2012
Yield: 6 servings, about 2 cups each
Active Time: 1 hour
Total Time: 1 hour

Ingredients

  1. 4 cups reduced-sodium chicken or beef broth
  2. 4 cups water
  3. 1-2 limes, divided
  4. 4 ounces fresh chorizo, casing removed (1-2 links)
  5. 1/2 cup fine whole-grain cornmeal
  6. 1/2 cup finely chopped scallions
  7. 1/2 cup finely chopped fresh cilantro
  8. 1 large egg
  9. 2 cloves garlic, minced
  10. 1 teaspoon dried oregano
  11. 1/4 teaspoon freshly ground pepper
  12. 1 1/4 pounds lean (90% or leaner) ground beef or bison
  13. 6 cups chopped dandelion greens or chard, tough stems removed
  14. 1 cup sliced carrots
  15. 1-2 chipotle chiles in adobo sauce, minced
  16. 1 cup corn kernels, fresh or frozen

Preparation

  1. Bring broth and water to a simmer in a Dutch oven over medium heat.
  2. Meanwhile, zest and juice 1 lime; reserve the juice. Break up chorizo in a large bowl. Mix in cornmeal, scallions, cilantro, egg, garlic, oregano, pepper and the lime zest. Add meat. Gently mix to combine (do not overmix). Using 1 tablespoon for each, make about 40 small meatballs.
  3. Add greens, carrots and chipotle to taste to the simmering broth mixture, then add the meatballs. Simmer until the meatballs are cooked through and the vegetables are tender, 10 to 12 minutes. Stir in corn and cook until heated through, 1 to 2 minutes more. Stir in 2 tablespoons lime juice. Serve with lime wedges, if desired.

Tips & Notes

Nutrition

Nutrition Per Serving: 351 calories; 17 g fat (6 g sat, 7 g mono); 105 mg cholesterol; 23 g carbohydrates; 29 g protein; 4 g fiber; 734 mg sodium; 855 mg potassium.

Nutrition Bonus: Vitamin A (189% daily value), Vitamin C (49% dv), Zinc (40% dv), Iron (28% dv), Potassium (24% dv), Magnesium (17% dv), Calcium (15% dv)

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 3 medium-fat meat