Everyone who knows me knows that I don't do spicy... at all. My mouth just can't tolerate the heat from any type of pepper. The only peppers I will eat are mild chile peppers and bell peppers! But I wanted to make this recipe as written so I bought my jalapeno and chipotle peppers. I must say that the chipotle peppers smelled deliciously in that smoky sauce. They smelled so good that I already plan to try them in some beans or some other Mexican dish! Mind you I scraped the peppers... the jalapenos and chipotles... where there wasn't a seed or membrane left, and the soup was not spicy (hot) in the least. However, I was asking myself why I was cooking with peppers instead of just leaving them out of the dish. I was also wondering what I was going to eat if it was too spicy for me.
One thing I will say about this tasty dish is that it is time consuming. Do whatever you can early, such as mixing the meatballs early in the day and storing them in the fridge until ready to cook. The peppers can also be prepared early in the day. It definitely wouldn't hurt to have an extra set of hands on deck to help out.
The recipe did not call for tomatoes but I decided to add them for flavor.
lol I just realized the recipe calls for 2 cups of potatoes! I didn't have the recipe with me when I shopped for ingredients. I had hastily scribbled down the ingredients before leaving home and bought two pounds of potatoes... even carefully weighing them at the store not to have too many! So the recipe was hearty and more like stew than soup... thick and chunky, and this is how I will continue to cook it.
My notes:
I plan to make this soup again. Next time, I plan to boil a chicken and use the chicken broth.
I used 2 cups of frozen corn kernels and placed them around the peppers as directed.
I baked the meatballs. I suggest mixing them early in the day, and even preparing the peppers beforehand.
Ingredients:
- 2 jalapeño peppers
- 1 red bell pepper
- 2 ears corn on the cob (used 2 c frozen kernels)
- 4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips
- Cooking spray
- 3/4 teaspoon kosher salt, divided
- 6 garlic cloves, minced and divided
- 1/3 cup panko breadcrumbs
- 1 pound ground sirloin
- 1 large egg, lightly beaten
- 1 chipotle chile, canned in adobo sauce, minced (and seeds removed)
- 1 tablespoon olive oil
- 2 cups chopped onion
- 2 cups (3/4-inch) cubed red potatoes (used two pounds potatoes:-) )
- 1 cup (1/2-inch-thick) carrot slices
- 3 cups fat-free, lower-sodium chicken broth
- 2 cups water
- 1 can fire-roasted tomatoes
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
- 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
- 1/2 cup chopped fresh cilantro
Preparation
1. Preheat broiler.
2. Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.
3. Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.
4. Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each).
5. Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. (I baked the meatballs)
Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth, tomatoes and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.
Tortilla Meatball Soup
2. Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.
3. Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.
4. Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each).
5. Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. (I baked the meatballs)
Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth, tomatoes and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.
Tortilla Meatball Soup
