New Recipe: Chipotle Albondigas Soup

This meatball soup was Thai and Mexican inspired with the lime, cilantro and chipotle. After many changes I came to like this soup, slightly spicy, a touch of lime in the meatballs and the cilantro to the soup added that needed boost. At first it was very bland, can't imagine it with broth because even the stock wasn't enough. Original recipe came from Eating Well magazine, April 2012, pg. 79. 

The next time I make it I will freeze half the meatballs for a second batch because there wasn’t enough broth and way too many meatballs with the leftovers. Try adding a 1/4 C. cilantro to the meatballs also.

CHIPOTLE ALBONDIGAS SOUP
4 C. (32 oz. box) beef stock
4 C. water
1 T. chicken broth granules
2 C. baby carrots, cut in thirds
1 chipotle in adobo, finely minced
1 (15 oz.) can corn, drained
½ C. cilantro, cut with scissors
11 oz. baby spinach
½ lime, juiced
Meatballs:
1 lime, zested
1 lb. ground beef chorizo
1 lb. lean ground beef
½ C. cornmeal
1 egg
2 cloves garlic , minced
½ C. (4) green onions, minced
1 t. dried oregano
1 t. coarse ground black pepper

In a large dutch oven heat on medium high heat stock and water. Chop carrots and chipotle in adobo and add to broth. Mix meatball ingredients then using a ice cream scoop or tablespoon make 1" meatballs and drop in broth. Heat on medium heat for 12 minutes. Add drained can of corn, spinach and cilantro. Heat to wilt spinach, 3-5 minutes. Serve.