Sopa de Albóndigas con Chipotle

Ingredients

• 1 lb. ground beef
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp oregano
• 1 egg at room temperature
• 1/2 cup uncooked rice
• Some cilantro (or chopped mint leaves)
• 4 roma tomatoes
• 1/4 white onion
• 3 garlic cloves
• 3 tbsp chipotle sauce
• 1 tbsp chicken bouillon
• 1 tbsp tomato bouillon
• 5 cups boiling water
• 2 corn
• 2 potatoes
• 2 carrots
• 1 zucchini

Instructions

1. In a bowl, mix ground beef, black pepper, garlic powder, salt, oregano, egg, uncooked rice, and cilantro until well combined.
2. Form the mixture into meatballs using a 1/4 measuring cup.
3. For the salsa, blend together roma tomatoes, white onion, garlic cloves, chipotle sauce, chicken bouillon, and tomato bouillon with 1 cup of water.
4. Heat oil in a pot over medium-high heat and add the salsa mixture.
5. Add 5 cups of boiling water to the pot and cover it, waiting for it to boil.
6. Once boiling, add the corn and meatballs slowly to avoid burns, then cover and cook for 10 minutes.
7. After 10 minutes, add potatoes and carrots, mix quickly, cover, and cook for another 8 minutes.
8. Finally, add zucchini, cilantro, and mint, cover, and cook for 6 more minutes.
9. Serve hot and enjoy.