Chipotle Albondigas Soup

3.5 (20)
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.

Yield: 6 servings, about 2 cups each
Active Time: 60
Total Time: 60

Ingredients

  • 4 cups reduced-sodium chicken or beef broth
  • 4 cups water
  • 1-2 limes, divided
  • 4 ounces fresh chorizo, casing removed (1-2 links)
  • 1/2 cup fine whole-grain cornmeal
  • 1/2 cup finely chopped scallions
  • 1/2 cup finely chopped fresh cilantro
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon freshly ground pepper
  • 1 1/4 pounds lean (90% or leaner) ground beef or bison
  • 6 cups chopped dandelion greens or chard, tough stems removed
  • 1 cup sliced carrots
  • 1-2 chipotle chiles in adobo sauce, minced
  • 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

  • Make Ahead Tip: Prepare the meatballs (Step 2) and freeze airtight, uncooked, for up to 3 months. Defrost before proceeding with Step 3.

Nutrition

Nutrition Per Serving

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

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)

Carbohydrate Serving 1 1/2

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

From EatingWell March/April 2012