Ingredients
8
8 servings
- •1 pound ground beef
- •0.25 pound tomatillos, husked and chopped
- •2 eggs, beaten
- •0.5 cup uncooked white rice
- •3 cloves garlic, peeled and crushed
- •1 teaspoon ground cumin
- •1 teaspoon salt
- •2 pounds tomatoes, peeled
- •3 white onions, quartered
- •0.75 pound tomatillos, husked and chopped
- •2 (7 ounce) cans chipotle peppers in adobo sauce
- •3 cloves garlic, peeled and crushed
- •1 tablespoon vegetable oil
- •3 quarts chicken broth
- •salt and ground black pepper to taste
- •3 large carrots, peeled and chopped
- •3 stalks celery, chopped
- •1 bunch cilantro, chopped
- •1 teaspoon ground cumin
- •2 lemons, cut into wedges
- •1 (12 ounce) package corn tortillas
Instructions
- Mix ground beef, 1/4 pound tomatillos, eggs, white rice, 3 cloves garlic, 1 teaspoon cumin, and 1 teaspoon salt in a large bowl.
- Scoop 1 1/2 tablespoon of the beef mixture and roll into a meatball. Repeat with remaining beef mixture.
- Combine tomatoes, 1 onion, 3/4 pound tomatillos, chipotle peppers, and 3 cloves garlic in a blender; puree until smooth.
- Heat oil in a large pot over medium heat. Add tomato puree; cook and stir for 3 minutes. Pour in chicken broth. Season broth with salt and pepper. Bring to a slow boil; reduce heat until broth is barely bubbling.
- Lower meatballs carefully into the hot broth; simmer gently for 20 minutes. Add remaining 2 onions, carrots, celery, cilantro, and 1 teaspoon cumin. Simmer until rice in the meatballs is cooked through, about 1 hour and 15 minutes.
- Squeeze some lemon juice into each bowl. Serve with corn tortillas.
Nutritional Facts
Per 8 servings
- Calories: 397
- Carbohydrate: 52g
- Fat: 14g
- Fiber: 10g
- Protein: 19g
- Sugar: 11g
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