Chorizo gives bold flavor to the meatballs for this soup.
Heat oil in All-Purpose Pot over medium-high heat 1-3 minutes or until shimmering. Combine crushed crackers and water in a large bowl; mix until a paste forms. Add chorizo, beef and egg; mix well.
Form chorizo mixture into about 24 meatballs. Add meatballs to pot; cook 10-12 min or until browned, turning occasionally. Remove meatballs from pot.
Add onions to pot; cook 2-3 minutes or until translucent. Add chipotle; cook and stir 20-30 seconds or until chipotle is fragrant. Add adobo sauce and broth; bring to a simmer.
Add meatballs to soup; simmer 2-3 minutes or until cooked through. Skim excess fat from soup, if necessary.
Top soup with tomatoes and cilantro. Ladle soup into bowls; serve with lime wedges, if desired.
Calories 260, Total Fat 15 g, Saturated Fat 4.5 g, Cholesterol 85 mg, Carbohydrate 15 g, Protein 16 g, Sodium 1850 mg, Fiber 1 g
The meatballs can be prepared a day in advance. Cover bottom of Large Sheet Pan with parchment paper. Scoop meatballs and place onto pan; cover with plastic wrap and refrigerate.
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