Mexican-Style Meatball Soup
By Matthew FairmanPublished on October 18, 2018
Time
1¼ hours
Yield
Serves 6 to 8
Ingredients
Meatballs
7 (6-inch) corn tortillas, quartered1 cup fresh cilantro leaves and stems1 large egg 2 tablespoons chicken broth 4 garlic cloves, chopped coarse1 teaspoon salt ¼ teaspoon pepper 1 pound ground porkSoup
1 (14.5-ounce) can diced tomatoes 1 onion, quartered1 ½ tablespoons chili powder 4 garlic cloves, chopped coarse2 teaspoons minced canned chipotle chile in adobo sauce 1 teaspoon dried oregano Salt and pepper 1 tablespoon vegetable oil 6 cups chicken broth 2 zucchini, cut into ½-inch pieces2 carrots, peeled and cut into ½-inch piecesLime wedge ¼ cup chopped fresh cilantroBefore You Begin
A #60 scoop will make quick work of portioning the meatballs, and moistening your hands with water will make them easier to shape.
Instructions
- For the meatballs: Pulse tortillas in food processor until finely chopped, with no pieces larger than ½ inch, 15 to 20 pulses. Set aside ¾ cup processed tortillas for soup. Add cilantro, egg, broth, garlic, salt, and pepper to processor with remaining tortillas and process until smooth, about 1 minute, scraping down sides of bowl as needed.
- Transfer tortilla mixture to large bowl. Add pork and mix with your hands until thoroughly combined. Divide mixture into about thirty-two 1-tablespoon portions. Roll portions between your wet hands to form meatballs. Transfer to plate, cover with plastic wrap, and refrigerate until ready to use. (Meatballs can be refrigerated for up to 24 hours.)
- For the soup: In clean, dry processor, process tomatoes and their juice, onion, chili powder, garlic, chipotle, oregano, 1 teaspoon salt, and ¼ teaspoon pepper until smooth, about 30 seconds, scraping down sides of bowl as needed.
- Heat oil in Dutch oven over medium-high heat until shimmering. Add tomato mixture and cook, stirring occasionally, until well browned and starting to stick to bottom of pot, 10 to 12 minutes.
- Stir in broth, zucchini, carrots, and reserved processed tortillas. Add meatballs to pot and bring to boil. Reduce heat to medium and simmer until meatballs are cooked through and vegetables are tender, about 15 minutes. Season with salt and pepper to taste. Serve with lime wedges, sprinkling individual portions with cilantro.
Time
1¼ hoursYield
Serves 6 to 8Ingredients
Meatballs
7 (6-inch) corn tortillas, quartered
1 cup fresh cilantro leaves and stems
1 large egg
2 tablespoons chicken broth
4 garlic cloves, chopped coarse
1 teaspoon salt
¼ teaspoon pepper
1 pound ground pork
Soup
1 (14.5-ounce) can diced tomatoes
1 onion, quartered
1 ½ tablespoons chili powder
4 garlic cloves, chopped coarse
2 teaspoons minced canned chipotle chile in adobo sauce
1 teaspoon dried oregano
Salt and pepper
1 tablespoon vegetable oil
6 cups chicken broth
2 zucchini, cut into ½-inch pieces
2 carrots, peeled and cut into ½-inch pieces
Lime wedge
¼ cup chopped fresh cilantro
Test Kitchen Techniques
Ingredients
Meatballs
7 (6-inch) corn tortillas, quartered
1 cup fresh cilantro leaves and stems
1 large egg
2 tablespoons chicken broth
4 garlic cloves, chopped coarse
1 teaspoon salt
¼ teaspoon pepper
1 pound ground pork
Soup
1 (14.5-ounce) can diced tomatoes
1 onion, quartered
1 ½ tablespoons chili powder
4 garlic cloves, chopped coarse
2 teaspoons minced canned chipotle chile in adobo sauce
1 teaspoon dried oregano
Salt and pepper
1 tablespoon vegetable oil
6 cups chicken broth
2 zucchini, cut into ½-inch pieces
2 carrots, peeled and cut into ½-inch pieces
Lime wedge
¼ cup chopped fresh cilantro
Test Kitchen Techniques
Ingredients
Meatballs
7 (6-inch) corn tortillas, quartered
1 cup fresh cilantro leaves and stems
1 large egg
2 tablespoons chicken broth
4 garlic cloves, chopped coarse
1 teaspoon salt
¼ teaspoon pepper
1 pound ground pork
Soup
1 (14.5-ounce) can diced tomatoes
1 onion, quartered
1 ½ tablespoons chili powder
4 garlic cloves, chopped coarse
2 teaspoons minced canned chipotle chile in adobo sauce
1 teaspoon dried oregano
Salt and pepper
1 tablespoon vegetable oil
6 cups chicken broth
2 zucchini, cut into ½-inch pieces
2 carrots, peeled and cut into ½-inch pieces
Lime wedge
¼ cup chopped fresh cilantro
Test Kitchen Techniques
Why This Recipe Works
The best Mexican meatball soups feature tender, flavorful meatballs cooked in a vibrant, complex broth that's spiked with chiles and herbs and grounded by the earthy flavor of toasted corn. For a flavorful broth base we landed on a mix of chicken stock, canned diced tomatoes, chili powder, and chipotle in adobo. Adding corn tortillas that had been pulsed in the food processor layered in the toasted corn flavor while giving the broth satisfying body. A panade of ground corn tortillas and broth added to the meatball mix of ground pork, garlic, and cilantro gave us the tender, juicy texture we were after and reinforced the soup's signature corn flavor. We simply dropped these meatballs into our simmering broth along with the vegetables to cook them through and finish this soulful soup.
Before You Begin
A #60 scoop will make quick work of portioning the meatballs, and moistening your hands with water will make them easier to shape.
Instructions
- For the meatballs: Pulse tortillas in food processor until finely chopped, with no pieces larger than ½ inch, 15 to 20 pulses. Set aside ¾ cup processed tortillas for soup. Add cilantro, egg, broth, garlic, salt, and pepper to processor with remaining tortillas and process until smooth, about 1 minute, scraping down sides of bowl as needed.
- Transfer tortilla mixture to large bowl. Add pork and mix with your hands until thoroughly combined. Divide mixture into about thirty-two 1-tablespoon portions. Roll portions between your wet hands to form meatballs. Transfer to plate, cover with plastic wrap, and refrigerate until ready to use. (Meatballs can be refrigerated for up to 24 hours.)
- For the soup: In clean, dry processor, process tomatoes and their juice, onion, chili powder, garlic, chipotle, oregano, 1 teaspoon salt, and ¼ teaspoon pepper until smooth, about 30 seconds, scraping down sides of bowl as needed.
- Heat oil in Dutch oven over medium-high heat until shimmering. Add tomato mixture and cook, stirring occasionally, until well browned and starting to stick to bottom of pot, 10 to 12 minutes.
- Stir in broth, zucchini, carrots, and reserved processed tortillas. Add meatballs to pot and bring to boil. Reduce heat to medium and simmer until meatballs are cooked through and vegetables are tender, about 15 minutes. Season with salt and pepper to taste. Serve with lime wedges, sprinkling individual portions with cilantro.
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