This Mexican inspired dish was so fun to make! It’s so many flavors happening at once but it’s simple to do. Also, the lime slices also add such a tasty citrus vibe. Give it a try and enjoy!
Crazy Meatball Soup
For the meatballs:
1 pound of ground chicken
2 slices of bread
About 1 cup of milk
½ cup of onion
⅓ cup of red bell pepper
⅓ cup of green bell pepper
4 garlic cloves, minced
2 dried Guajillo chiles, soaked in hot water
2 Ancho chiles, soaked in hot water
1 teaspoon of Kosher salt
½ teaspoon of black pepper
½ teaspoon of garlic powder
½ teaspoon of chili powder
½ teaspoon of coriander
½ teaspoon of cumin
½ teaspoon of ground fennel seed
1 ½ teaspoons of olive oil
For the soup
2 quarts of chicken stock
1 teaspoon of kosher salt
1 teaspoon of of garlic powder
1 good pinch of red pepper flakes
1 teaspoon of cumin
1 teaspoon of coriander
1 cup of onion, diced
1 cup of bell pepper, diced
1 cup of carrots, diced
2 tablespoons of olive oil
To garnish:
Tortilla strips
Fresh avocado
Lime wedges
Chopped cilantro
Start by preheating the oven to 400 degrees to make the meatballs. In one bowl, add the milk and bread together. Soak the bread in milk until it becomes soggy. Then set aside.
In a food processor, add the onion, bell peppers, garlic, and chiles. Pulse until a smooth paste forms. Then, in a large bowl, combine the chicken, paste mixture from the food processor, the soaked bread, all the spices, and the olive oil. Mix well to combine, then form into meatballs. Place the meatballs on a sheet tray lined with parchment paper. Then, roast in the oven for 10-13 minutes or until they’re golden brown. Remove meatballs and set aside.
To start on the soup, in a heavy stock pot, sauté the onions, bell peppers, garlic, and carrots in olive oil until fragrant. On medium heat, this should take about 3 minutes. Then, add in all of the other ingredients and cook on medium heat for 20 minutes. The soup should reduce in volume slightly. Lower to a simmer and then add the cooked meatballs. Once the meatballs are heated through, serve the soup.
Garnish with chopped cilantro, avocado, lime wedges and chopped cilantro.
