Albóndigas en Caldillo de Jitomate y Guajillo (Meatballs in a Tomato Chile Broth

• Gluten free

• Meat

  • 1 lb Ground beef/pork mix

• Produce

  • 2 Bay leaves
  • 2 Carrots
  • 2 stalks Celery
  • 2 Chayote squashes
  • 1 small handful Cilantro
  • 3 cloves Garlic
  • 1 tsp Garlic powder
  • 1/2 tsp Mexican oregano
  • 1 tsp Oregano
  • 1 Poblano or green bell pepper
  • 1/2 Red or white onion
  • 2 Roma tomatoes sliced in, large half

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 8 cups Chicken broth
  • 1 1/2 tbsp Tomato paste

• Condiments

  • 1 dash Hot sauce

• Pasta & Grains

  • 1/2 cup Rice, long grain

• Baking & Spices

  • 1 tsp Pepper
  • 1 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Juice of 1 lime or 2 tablespoons apple cider vinegar
  • 1 Olive oil

• Nuts & Seeds

  • 4 Chile guajillo stems and seeds removed
  • 1/2 tsp Cumin
  • 1 Serrano pepper stem and seeds removed

Found on hispanickitchen.com

Description

Directions

• For the albóndigas: Combine all of the ingredients in a large bowl and mix just until combined. Roll 15 to 18 small meatballs and transfer onto plate. Cover with plastic wrap and chill until ready to use.
• In a large pot, heat 2 tablespoons of olive oil to medium heat. Add the onions, garlic, tomato and serrano. Season lightly with salt and pepper and saute for 5 minutes. Add the chile guajillo and saute for another 5 minutes. Finally add the 2 cups of broth. Bring to a boil, reduce to a simmer and cook for 10 minutes. Transfer to the blender and let cool for a few minutes.
• While the tomato/chile mixture cools, add 2 more tablespoons of olive oil to that same pot and heat to medium. Add the chayote, carrots, celery and poblano. Season lightly with salt and pepper and saute for 5 to 7 minutes. Cover the blender securely and blend tomato mixture on high until very smooth. For a more smooth sauce, you could strain it through a wire-mesh strainer. This will eliminate any seeds or chile skins left in the sauce.
• When ready, pour the tomato mixture from blender into the pot of vegetables. Add 6 more cups of chicken broth, 2 bay leaves, cilantro, oregano, lime juice, salt and pepper. Bring to a boil, reduce to a simmer and cook for 10 minutes. While the caldillo (broth) is simmering, carefully drop in the albondigas. Once you make sure they are fully immersed into the soup, cook for another 30 minutes. Skim off any excess fat around the edge of the pot while it simmers. Taste for salt. Serve with warm corn tortillas and your favorite fresh garnishes, such as avocado, cilantro and lime. I garnished with a little crushed red pepper flakes for my taste.