Mexican Meatball Soup

daringgourmet.com

Brandy Pattillo

subheading: For the Meatballs:

¾ pound ground beef

¼ pound Easy Homemade Mexican Chorizo (or storebought)

¼ cup Masa Harina

1 large egg

½ cup finely chopped onions

2 cloves garlic, minced

1 chipotle en adobo, chopped + 2 teaspoons adobo sauce from can

¼ cup chopped fresh cilantro

1 teaspoon salt

½ teaspoon ground cumin

½ teaspoon chili powder

subheading: For the Soup:

1 tablespoon extra virgin olive oil

1 medium yellow or white onion, chopped

1 clove garlic, minced

1 (14 oz) can corn, drained

1 (14 oz) can black beans, rinsed and drained

1 (14 oz) can petite diced tomatoes

1 (4.5 oz) can diced green chilies with liquid

2 chipotles en adobo, chopped

10 cups beef stock

¼ cup uncooked long-grain rice

1 bay leaf

2 teaspoons chili powder

½ teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon salt plus more to taste

¼ cup chopped fresh cilantro

Extra chopped cilantro for garnish

Directions at daringgourmet.com

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