This classic Spanish soup combines meatballs--albóndigas (ahl-BON-dee-gahs)and a spicy broth.
3/4 pound ground round
1/4 cup Italian-seasoned breadcrumbs
1/4 cup minced fresh onion
1/4 cup bottled salsa
1/2 teaspoon ground cumin
2 (6-inch) corn tortillas, cut into 1/4-inch strips
1 teaspoon vegetable oil
1 cup chopped onion
1 cup chopped seeded poblano chile or 1 (4.5-ounce) can chopped green chiles
4 garlic cloves, minced
1/2 cup bottled salsa
1/2 cup water
1 teaspoon ground cumin
1 (16-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/4 cup diced peeled avocado
1/4 cup chopped fresh cilantro
How to Make It
Preheat oven to 450°.
To prepare meatballs, combine first 5 ingredients. Shape mixture into 32 (3/4-inch) meatballs; place on a broiler pan coated with cooking spray. Bake at 450° for 12 minutes or until done. Set aside.
To prepare the soup, place the tortilla strips in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 5 minutes or until lightly browned. Set aside. Heat the oil in a large saucepan over medium heat. Add 1 cup onion, poblano, and garlic; cook for 5 minutes, stirring occasionally. Stir in 1/2 cup salsa and the next 4 ingredients (salsa through tomatoes); reduce heat, and simmer for 10 minutes. Stir in the meatballs; cook for 5 minutes or until thoroughly heated. Ladle the soup into individual bowls, and top with the tortilla strips, diced avocado, and chopped cilantro.
I altered this recipe quite a bit. I was pressed for time so I browned the meat, onions, chile, and garlic. Then proceeded with the rest of the instructions. Instead of baking the tortilla strips I cut a tortilla into 8 triangles and fried them in a skillet to make chips for dipping. It was so deliciously spicy, not a burn in your mouth but a numb your lips kind of spicy. I would make this again and freeze for busy nights.
This is very good! I used baked tortilla chips instead of making my own tortilla strips to save time. I just crushed them up and sprinkled on the top. ... i think next time i will try roasting the poblanos under the broiler before chopping them up and adding with the onions to give it more fire roasted fabulous-ness.
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