Albondigas Al Chipotle (Mexican Meatball Soup)

Authentic Mexican meatball soup... Que sabor!!!

• Ready In: 1 hr 20 mins
• Serves: 25

Ingredients

• 1⁄2  bolillo-type  bread, in pieces
• 1⁄4 cup milk
• 5  tomatillos, cleaned and quartered
• 8  mint leaves, finely chopped
• 1  small onion, finely chopped
• 1  garlic clove, peeled and finely chopped
• 1⁄4 teaspoon cumin
• 1⁄2 kg ground beef
•  salt and pepper, to taste
• 50  g  chihuahua-style cheese, cut in small cubes

• the following is for the stock

• 4  large tomatoes, quartered
• 1  garlic clove, peeled
• 1  small onion, quartered
• 1 -2  chipotle chile
• 1⁄4 cup water
• 1  teaspoon  vegetable oil
• 4 -5  cups chicken broth
• 1  bay leaf

Directions

1. In a small receptacle, soak the bolillo in milk for 5 minutes. Grind well the onion and garlic in a mortar.
2. Add the tomatillos, mint, cumin, and grind together until it forms a paste. Add the mixture to the ground beef, salt and pepper, and mix well with your hands. Form Albondiga meatballs about 4 cm in diameter with a piece of the Chihuahua cheese inside. Set aside.
3. To make the sauce, blend the tomatoes, onion, garlic, chiles and water in a blender to a puree.
4. In a large pot, heat the oil and then add the puree. Let it boil around 8 minutes and then add the stock, bay leaf, and salt to taste Bring to a boil again. Reduce the flame and let it cook 5 minute. Add the Albondigas and cook on medium heat for 30 minutes. Spicy!