Mexican Chorizo Meatball Soup
Serves: 6
Clarabelle Lynch
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Heat the vegetable oil in a large saucepan over medium-high heat
2
Add the onion and poblano and cook, stirring, until softened, 5 to 8 minutes
3
Add the tomatoes, garlic and cumin; season with salt and pepper
4
Cook until the liquid thickens, about 3 minutes
5
Add 5 cups water
6
Increase the heat to high and bring to a simmer, then reduce the heat to maintain a simmer and cook 10 minutes
7
Meanwhile, combine the chorizo, crushed tortilla chips, cilantro and a pinch each of salt and pepper in a small bowl; mix with your hands until just combined
8
Form into 1-inch meatballs (about 20)
9
Add the meatballs to the soup and simmer until just cooked through, 5 to 8 minutes
10
Remove from the heat and season with salt and pepper
11
Ladle the soup into bowls; top with the cheese and cilantro
12
Serve with lime wedges and tortilla chips
13
Photograph by Charles Masters