2 tablespoons canola oil
1 1/2 cups finely chopped onion
4 cloves garlic, peeled and left whole
16 ounces assorted mushrooms, finely chopped in food processor
½ pound ground beef
½ cup chopped cilantro plus additional for garnish
1 tablespoon seeded and minced chipotle chili in adobo sauce
1-teaspoon kosher salt
1-teaspoon ground cumin
1-teaspoon ground coriander
¼ teaspoon freshly ground black pepper
1 (15 oz) can diced tomatoes
6 cups chicken broth
2 cups stemmed and sliced fresh shitake mushrooms
1 ripe avocado, diced
½ cup sour cream
lightly salted tortilla chips
- Heat oil in large saucepan over medium heat. Add onion and garlic; cook for 5 minutes or just until golden and soft.
- Transfer half the onions and all the garlic to a blender.
- Transfer the remaining onions to a large mixing bowl; set aside.
- Increase heat to medium-high. Add chopped mushrooms; cook, stirring occasionally, until mushrooms have released all their liquid and begin to brown.
- Transfer mushrooms to bowl with onions; cool 10 minutes.
- Add ground beef, cilantro, chipotle, salt, cumin, coriander and pepper to mushroom mixture; blend well.
- Shape mixture into walnut size meatballs; set aside.
- Meanwhile, add tomatoes to blender with garlic and onions; process until smooth.
- Pour tomato mixture into saucepan and cook over medium-high heat, stirring, for 5 to 10 minutes or until thick.
- Add broth and sliced mushrooms; bring to a boil.
- Add mushroom-meatballs, reduce heat and simmer, partially covered, for 10 to 15 minutes.
- To serve: in each soup bowl place a portion of avocado. Ladle the soup into the bowl. Top with a dollop of sour cream and a small handful of tortilla chips. Garnish with cilantro.
- Category: soup
- Method: stovetop
Keywords: wedding soup, meatballs, albondigas, Mexican