Cheese Stuffed Albondigas in Tomato Chipotle Broth

Spanish meatballs stuffed with cream cheese in a tomato chipotle broth.

Ingredients

• 1/2 Pound Group Beef
• 1/2 Pound Ground Pork
• 1 Large White Onion
• 6 Ounces Cream Cheese
• 10 Roma Tomatoes
• 1 Teaspoon Ground Cumin
• 1 6 ounce Can Salsa de Chipotle (or Chipotles in Adobo Sauce)
• 1 Egg
• 3/4 Cups Long Grain White Rice
• 2 Tablespoons Fresh Mint (dried if unable to find)
• 1 Tablespoon Olive Oil
• 1 Teaspoon Salt
• 2 Bay Leaves
• 2 Cups Chicken or Vegetable Broth (low sodium)
• 12 6-8 inch Corn or Flour Tortillas for serving
• Salt and Pepper to Taste

Servings4

Calories Per Serving474

Folate equivalent (total)51µg13%

Riboflavin (B2)0.4mg23.7%

Recipe Summary

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 ½ cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 ½ pounds ground beef
• ⅓ cup seasoned dry bread crumbs
• ⅓ cup milk
• 1 tablespoon chopped fresh cilantro

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Recipe Summary

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 ½ cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 ½ pounds ground beef
• ⅓ cup seasoned dry bread crumbs
• ⅓ cup milk
• 1 tablespoon chopped fresh cilantro

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Recipe Summary

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 ½ cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 ½ pounds ground beef
• ⅓ cup seasoned dry bread crumbs
• ⅓ cup milk
• 1 tablespoon chopped fresh cilantro

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Recipe Summary

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 ½ cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 ½ pounds ground beef
• ⅓ cup seasoned dry bread crumbs
• ⅓ cup milk
• 1 tablespoon chopped fresh cilantro

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Recipe Summary

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 ½ cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 ½ pounds ground beef
• ⅓ cup seasoned dry bread crumbs
• ⅓ cup milk
• 1 tablespoon chopped fresh cilantro

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Recipe Summary

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 ½ cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 ½ pounds ground beef
• ⅓ cup seasoned dry bread crumbs
• ⅓ cup milk
• 1 tablespoon chopped fresh cilantro

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Recipe Summary

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 ½ cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 ½ pounds ground beef
• ⅓ cup seasoned dry bread crumbs
• ⅓ cup milk
• 1 tablespoon chopped fresh cilantro

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Recipe Summary

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 ½ cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 ½ pounds ground beef
• ⅓ cup seasoned dry bread crumbs
• ⅓ cup milk
• 1 tablespoon chopped fresh cilantro

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Recipe Summary

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 ½ cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 ½ pounds ground beef
• ⅓ cup seasoned dry bread crumbs
• ⅓ cup milk
• 1 tablespoon chopped fresh cilantro

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Recipe Summary

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 ½ cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 ½ pounds ground beef
• ⅓ cup seasoned dry bread crumbs
• ⅓ cup milk
• 1 tablespoon chopped fresh cilantro

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Recipe Summary

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 ½ cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 ½ pounds ground beef
• ⅓ cup seasoned dry bread crumbs
• ⅓ cup milk
• 1 tablespoon chopped fresh cilantro

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Recipe Summary

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 ½ cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 ½ pounds ground beef
• ⅓ cup seasoned dry bread crumbs
• ⅓ cup milk
• 1 tablespoon chopped fresh cilantro

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Recipe Summary

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 ½ cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 ½ pounds ground beef
• ⅓ cup seasoned dry bread crumbs
• ⅓ cup milk
• 1 tablespoon chopped fresh cilantro

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Recipe Summary

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 ½ cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 ½ pounds ground beef
• ⅓ cup seasoned dry bread crumbs
• ⅓ cup milk
• 1 tablespoon chopped fresh cilantro

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Recipe Summary

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 ½ cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 ½ pounds ground beef
• ⅓ cup seasoned dry bread crumbs
• ⅓ cup milk
• 1 tablespoon chopped fresh cilantro

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Recipe Summary

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 ½ cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 ½ pounds ground beef
• ⅓ cup seasoned dry bread crumbs
• ⅓ cup milk
• 1 tablespoon chopped fresh cilantro

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Recipe Summary

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 ½ cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 ½ pounds ground beef
• ⅓ cup seasoned dry bread crumbs
• ⅓ cup milk
• 1 tablespoon chopped fresh cilantro

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Recipe Summary

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 ½ cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 ½ pounds ground beef
• ⅓ cup seasoned dry bread crumbs
• ⅓ cup milk
• 1 tablespoon chopped fresh cilantro

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Recipe Summary

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 ½ cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 ½ pounds ground beef
• ⅓ cup seasoned dry bread crumbs
• ⅓ cup milk
• 1 tablespoon chopped fresh cilantro

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Recipe Summary

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 ½ cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 ½ pounds ground beef
• ⅓ cup seasoned dry bread crumbs
• ⅓ cup milk
• 1 tablespoon chopped fresh cilantro

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.