Growing up in Southern California, I was exposed to many kinds of hispanic food from an early age. I'd like to think my blood flows salsa red, even though I was born a "Gringa"!
Latin food is by far my favorite cuisine any day of the week, and I think I probably learned some tricks - or at least my palate did from our closest family friends, which was a HUGE family, that just happened to be Mexican and Colombian (married to each other)!
I remember going over to Tia Monica's house on the weekend where her albondigas soup would be simmering, filling the house with amazing scents and lending itself to memories made through sharing warm soup and conversation around the table.
Of course, the Colombian and Mexican tias would argue about the correct ingredients and way to make their albondigas soup, of which they never came to an agreement about - but it was fun to hear them argue and end up all laughing in the end.
The albondigas soup I remember eating in my childhood took hours and hours to make, but with three little ones I don't have hours to spend at the stove. So, I've created a quick and twisted version of albondigas soup using La Morena's Chipotle Peppers & Sauce.
By using the amazingly savory and spicy #VivaLaMorena Chipotle sauce, you can add instant depth of flavor to get this soup where it needs to be in under an hour instead of having to simmer all day.
As the fall weather started to turn cold last week, I ventured out to my local Food 4 Less store to see if I could rustle up the ingredients I wanted for my quick version of albondigas soup.
I found Chipotle Peppers in Adobo Sauce (which I use in my recipe), Pickled Jalapeno Peppers and Chipotle Sauce in stock. So, figured I'd give them a whirl in my soup pot.
Quick Chipotle Albondigas Soup
8 cups chicken broth
1 yellow onion, chopped
1 cup kale, chopped
2 large carrots, sliced
1 8oz. can tomato sauce
1 14oz can diced tomatoes
1 tsp. cumin
1/2 tsp. oregano
1lb ground pork or mixture of 1/2 lb pork + 1/2 lb ground beef
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. ground black pepper
1-2 La Morena Chipotle Peppers in Adobo Sauce, diced finely
1 bunch cilantro
Step 1: Add chicken stock to a large soup pot, add onion, kale, carrots, tomato sauce, diced tomoatoes, cumin, oregano and bring to a light boil.
Step 2: While soup and veggies are coming to a boil, combine in a separate bowl ground pork, eggs, rice, salt, garlic powder, onion powder, and pepper.
Step 3. Roll meatballs into ping-pong sized balls and place on a clean surface (plastic cutting board) while waiting for soup to come to a boil. Once soup is boiling, drop meatballs in carefully, and lower to a simmer.
Step 4. Add 1-2 chipotle peppers, diced finely depending on how spicy you like your soup. feel free to dallop in a few teaspoons of the delicious adobo sauce from the can to intensify the deepness of the chipotle flavor.
Stir and let simmer for 25-30 minutes, or until the rice in the meatballs is cooked.
Step 5. Dish soup into bowls and top with fresh cilantro. That's it! You're done!
NOTE: You could also provide radish and La Morena Pickled Jalapeno Peppers as toppings.
For more information on where to find La Morena products near you, visit: https://www.facebook.com/lamorenausa
Could it get any easier? Now, take that spoon and dig into that authentic Mexican flavor!