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 chile
• 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!

bolillotype bread, milk, mint, onion, garlic, cumin, ground beef, salt, cheese, stock, tomatoes, garlic, onion, chile, water, vegetable oil, chicken broth, bay leaf

Taken from www.food.com/recipe/albondigas-al-chipotle-mexican-meatball-soup-155439 (may not work)