Sunday, June 12, 2011

80--- Pasilla Chile Albondigas Soup

We still have quite chilly days here in Montana in June. How do I deal? Mexican meatball (albondigas) soup. Three words. One simple meal. Huge impact on my spring outlook.

I used ground elk in this recipe, but ground beef, bison, or pork could also be used (but will alter the nutrition facts).

Pasilla Chile Albondias Soup
Serves 5


2 fresh pasilla chiles (if you cannot find pasilla, anaheim are fine)
1 pound ground elk
1/2 cup coarsely grated zucchini
1/4 cup finely grated onion
1/4 cup panko crumbs
2 large egg whites, beaten
2 garlic cloves, pressed
1 Tbsp ground cumin
1 tsp dried oregano
1/2 tsp coarse kosher salt


1 tsp olive oil
1/2 small onion, coarsely chopped
1 garlic clove, pressed and finely minced
3 Tbsp pure ancho or pasilla chile powder (found in Mexican aisle or specialty stores)
10 cups low sodium beef broth
2 medium zucchini, sliced
1/4 cup brown rice
1/4 cup fresh cilantro, chopped
2 Tbsp lime juice


Place chiles on a hot grill over direct flame until blackened on all sides. Place in a paper bag and steam for 10 minutes. Stem, seed, and peel chiles, then chop finely.

Place chiles in large bowl. Mix in elk and all remaining ingredients. Roll mixture into 1 1/2-inch meatballs (~1 1/2 Tbsp each). Set aside.


Heat oil in large soup pot over medium heat. Add onion and garlic and saute until tender and fragrant, ~3 minutes. Add chile powder and cumin; stir 1 minute. Add broth and bring to a rolling boil. Reduce heat to low, just below bare simmer, and cook 10 minutes.

Stir zucchini and rice into broth. Increase heat to medium and drop in meatballs, 1 at a time. Return soup to simmer. Cover and cook gently until meatballs and rice are cooked through, stirring occasionally and adjusting heat to avoid boiling, ~ 20 minutes. Add cilantro and lime juice and serve.

Gracias to Bon Appetit magazine for inspiration.

Nutrition Info per 2 cups soup with ~5 meatballs: 287 calories, 9 g fat, 29 g protein, 18 g carbohydrates, 4 g fiber

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