Lita'S Albondigas (Meatball Soup)

• Meatballs:
• 1 pound ground beef
• 1/4 pound tomatillos, husked and chopped
• 2 eggs, beaten
• 1/2 cup uncooked white rice
• 3 cloves garlic, peeled and crushed
• 1 teaspoon ground cumin
• 1 teaspoon salt
• Soup:
• 2 pounds tomatoes, peeled
• 3 white onions, quartered
• 3/4 pound tomatillos, husked and chopped
• 2 (7 ounce) cans chipotle peppers in adobo sauce
• 3 cloves garlic, peeled and crushed
• 1 tablespoon vegetable oil
• 3 quarts chicken broth
• salt and ground black pepper to taste
• 3 large carrots, peeled and chopped
• 3 stalks celery, chopped
• 1 bunch cilantro, chopped
• 1 teaspoon ground cumin
• 2 lemons, cut into wedges
• 1 (12 ounce) package corn tortillas

1. Mix ground beef, 1/4 pound tomatillos, eggs, white rice, 3 cloves garlic, 1 teaspoon cumin, and 1 teaspoon salt in a large bowl.
2. Scoop 1 1/2 tablespoon of the beef mixture and roll into a meatball. Repeat with remaining beef mixture.
3. Combine tomatoes, 1 onion, 3/4 pound tomatillos, chipotle peppers, and 3 cloves garlic in a blender; puree until smooth.
4. Heat oil in a large pot over medium heat. Add tomato puree; cook and stir for 3 minutes. Pour in chicken broth. Season broth with salt and pepper. Bring to a slow boil; reduce heat until broth is barely bubbling.
5. Lower meatballs carefully into the hot broth; simmer gently for 20 minutes. Add remaining 2 onions, carrots, celery, cilantro, and 1 teaspoon cumin. Simmer until rice in the meatballs is cooked through, about 1 hour and 15 minutes.
6. Squeeze some lemon juice into each bowl. Serve with corn tortillas.

ground beef, eggs, white rice, garlic, ground cumin, salt, tomatoes, white onions, peppers, garlic, vegetable oil, chicken broth, salt, carrots, stalks celery, cilantro, ground cumin, lemons, corn tortillas

Taken from www.allrecipes.com/recipe/256859/litas-albondigas-meatball-soup/ (may not work)