Praise the Lord for Albondigas and this 34F weather! I think this combination is a match made in heaven. Imagine a piping hot tomato smokey spicy broth with turkey-rice meatballs swimming among little pieces of carrot, sweet potatoes, potatoes, zucchini, kale and chayotes. Serve it with Sour Cream or Mexican crema, corn tortillas, and a squeeze of fresh lime juice.
This is the type of Mexican comfort soup dear to my heart. The classic albondigas are made with ground beef /ground chuck, which give the broth a richer flavor. I was craving a lighter comfort soup and I made them with ground turkey and chicken broth. The result is a soup which is light as a feather. Rice is added to the meatballs giving them a soft tender crumb along with egg and some finely chopped onions and spices. I used some of my favorite vegetable soup veggies and added some kale to win extra green points…
Feel free to use any vegetables of your affection. Not fan of kale? Spinach will work. The white rice can be interchanged with quinoa, farro, or brown rice to add extra nutrition and flavor. But beside the fantastic meatball action, I believe everything is about the broth in this soup. A combination of crushed tomatoes with chipotle and smokey paprika is the ticket to this fantastic soup recipe. It comes out mildly spicy; just enough to make your throat ticklish. Mmmm!
This one pot dinner soup would make you fall in love with wintery nights. If you like meatballs, vegetables and spicy broth you gonna love this Chipotle Albondigas-Meatball Soup.