Albondigas con Queso - Cheesy Meatball Soup

Spicy beef and chorizo sausage meatballs in a savory beef and tomato broth-topped with pepper jack cheese.

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Ingredients:

• 1 pound ground beef
• 1/2 pound chorizo sausage
• 1 yellow onion, minced and divided in half
• 3 cloves garlic, minced and divided in half
• 2 Tablespoons fresh oregano, minced and divided in half
• 1 teaspoon salt
• 1 teaspoon cayenne
• 2 eggs, beaten
• 1 cup crushed cheese cracker crumbs
• 2 Tablespoons vegetable oil
• 2 Tablespoons flour
• 3 (16 oz) cans beef broth
• 1 cup water
• 2 (28 oz) cans diced tomatoes with green chilies
• 1 bay leaf
• 1 teaspoon black pepper
• 1 lime, zested and juiced
• 1 1/2 cups shredded pepper jack cheese

Method

Preheat oven to 375 degrees. In a large mixing bowl, combine the beef, chorizo, half of the yellow onion, garlic and oregano, salt, cayenne, eggs, and cheese cracker crumbs. Form into 24 meatballs and place on a baking sheet. Bake on middle rack of preheated oven for 10 minutes. Remove baking sheet from oven and set aside. In 6 quart Dutch oven over medium-high heat, combine the oil and flour and stir together until the mixture is darkened. Stir in the remaining onion, garlic and oregano. Add beef broth and water and bring to a simmer. Add meatballs, tomatoes with chilies, bay leaf and black pepper. Reduce heat to medium, cover and simmer for 30 minutes. Stir in the juice of one lime. Remove the bay leaf and spoon soup into bowls. Top each bowl with shredded pepper jack cheese and lime zest.

Notes: Serve with toasted garlic bread or warmed tortillas.

Number of servings: 6-8

Submitted By: judyharms
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