Mexican Meatball Soup
This Mexican Meatball Soup is so amazing with some DaT Sauce in the mix! This is a double recipe, so you need a very large soup pot or you can split it into two pots.
DaT Albondigas en Salsa Verde:
Ingredients for Albondigas:
- 1 lb ground Chuck
- 1 lb ground Pork
- 2 tsp Garlic Salt
- 2 tsp Pepper
- 2 tsp Cumin
- 2 tsp Oregano
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 Cup Cooked Rice
- 2 large Eggs
- 6 Tablespoons chopped Cilantro
- 2 Tablespoons Dat Sauce
Ingredients for Salsa Verde:
- 4 lbs Tomatillos (peeled and rinsed)
- 6 Serrano Peppers (4 seeded and sliced, 2 left whole)
- 1 tsp each Salt and Pepper
- 3-4 Tablespoons Olive Oil
- 2 large Onions, diced
- 8 cloves Garlic, minced
- 4 tsp Red Pepper Flakes
- 2 Tablespoons Worcestershire Sauce
- 3 cans Chicken Broth
Directions:
1. Put all Ingredients for The Albondigas in a large bowl. Mix with your hands until completely combined. Roll into meatballs about 1 1/2 inch across. This makes approximately 40. Place on a plate and chill while making the Salsa.
2. Bring a large pot of water to a boil. Cut Tomatillos in half and place them in the boiling water. Cook for 7-10 minutes. Drain off the water and transfer Tomatillos to a blender. Add the sliced Serranos and a tsp each of salt and pepper. You may need to do this in two batches. Hold the blender lid tightly and pulse until smooth, then set aside.
3. In the large pot heat the Olive Oil over medium heat. Add Onions, Garlic and whole Serranos. Salt and Pepper to taste and sauté for 6-8 minutes. Add the Tomatillos from blender and all other ingredients for Salsa in the order listed.
4. Bring salsa to a boil while stirring. Reduce heat to a simmer and gently drop in the meatballs. Cover and simmer 35-40 minutes. Stir once while cooking. Serve with cilantro, Avocado, lime & warm Tortillas.
5. DaT it up and eat it up!
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