Ingredients
The following ingredients have 6 Servings
- For the Meatballs:
- 3/4 pound ground beef
- 1/4 pound Easy Homemade Mexican Chorizo
- 1/4 cup Masa Harina
- 1 large egg
- 1/2 cup finely chopped onions
- 2 cloves garlic (, minced)
- 1 chipotle en adobo (, chopped + 2 teaspoons adobo sauce from can)
- 1/4 cup chopped fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- For the Soup:
- 1 tablespoon extra virgin olive oil
- 1 medium yellow or white onion (chopped)
- 1 clove garlic (minced)
- 1 14 oz can of corn (, drained)
- 1 14 oz can of black beans (, rinsed and drained)
- 1 14 oz can of petite diced tomatoes
- 1 4.5 oz can of diced green chilies with liquid
- 2 chipotles en adobo (, chopped)
- 10 cups beef stock
- 1/3 cup uncooked long-grain rice
- 1 bay leaf
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt plus more to taste
- 1/4 cup chopped fresh cilantro
- Extra chopped cilantro for garnish
Instruction
- Preheat the oven to 400 degrees F.Place all the ingredients for the meatballs in a bowl and thoroughly combine everything. Form the mixture into 1-inch meatballs and place them on a lined cookie sheet. Bake for 16-20 minutes or until cooked through.
- While the meatballs are cooking prepare the rest of the soup: Heat the oil in a large stock pot over medium-high heat and cook the onions until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the beef stock and all remaining soup ingredients, except for the cilantro. Bring to a boil, reduce the heat to medium, cover and simmer for 15 minutes. Add the meatballs and cilantro and simmer for another 5 minutes. Add salt to taste.Serve hot sprinkled with some fresh chopped cilantro.
