A cozy Albondiga Soup featuring tender meatballs made with ground beef, fresh veggies, and a chipotle kick. Perfectly served with warm El Comal La Comaleada Flour Tortillas, it's like a warm hug in a bowl!
1: Mix beef, rice, mint, parsley, egg, and garlic salt. Roll into mini meatballs.
2: Blend tomatoes, onion, garlic, bouillon & chipotle sauce until smooth.
3: In boiling salted water, add meatballs and corn. Pour in the sauce and simmer for 20–30 min (until rice in meatballs is tender).
4: Toss in celery, zucchini, potatoes, carrots & cilantro. Cook until veggies are just right.
5: Serve hot, top with your favorite salsa, and dunk in a warm tortilla.
