Albondigas Al Chipotle (Mexican Meatball Soup)
1/2 bolillo-type bread, in pieces
1/4 cup milk
5 tomatillos, cleaned and quartered
8 mint leaves, finely chopped
1 small onion, finely chopped
1 garlic clove, peeled and finely chopped
1/4 teaspoon cumin
1/2 kg ground beef
salt and pepper, to taste
50 g chihuahua-style cheese, cut in small cubes
the following is for the stock
4 large tomatoes, quartered
1 garlic clove, peeled
1 small onion, quartered
1-2 chipotle chili
1/4 cup water
1 teaspoon vegetable oil
4-5 cups chicken broth
1 bay leaf
1. In a small receptacle, soak the bolillo in milk for 5 minutes. Grind well the onion and garlic in a mortar.
2. Add the tomatillos, mint, cumin, and grind together until it forms a paste. Add the mixture to the ground beef, salt and pepper, and mix well with your hands. Form Albondiga meatballs about 4 cm in diameter with a piece of the Chihuahua cheese inside. Set aside.
3. To make the sauce, blend the tomatoes, onion, garlic, chiles and water in a blender to a puree.
4. In a large pot, heat the oil and then add the puree. Let it boil around 8 minutes and then add the stock, bay leaf, and salt to taste Bring to a boil again. Reduce the flame and let it cook 5 minute. Add the Albondigas and cook on medium heat for 30 minutes. Spicy!