This soup is a great way to use leftover tomatoes from your garden. I “discovered” it when I was trying to make a roasted tomato salsa w/o a recipe. As a salsa it was no bueno but when I added the chipotle pepper, stock, and meatballs (albondigas) it was off the hook. Don’t forget to add toppings. Soups taste better when you add fresh elements and something crunchy right before serving.
4 lbs tomatoes (give or take)
1.5 medium yellow onions
Large carton of chicken stock or broth (if you are an overachiever you can make your own)
2 large garlic cloves
1 chipotle in adobo sauce with some of the sauce reserved
1 handful of cilantro chopped
Salt and pepper
1 large can of garbanzo beans
Preheat oven to 350 degrees. Slice tomatoes into 1.5 inch slices and place on a cookie sheet (with rim). Remove papery outside from onion and slice into 1.5 inch rounds and place on the same cookie sheet. Cut jalepeno in half lengthwise and place ½ on the cookie sheet. Coat w/olive oil and sprinkle w/salt & pepper. Toss to coat. Roast in pre-heated oven for 45 minutes or until tender. When your tomatoes and other veg are tender toss into a blender (along with the juice released from the tomatoes). Add the chipotle pepper and a teaspoon of the adobo sauce. Add garlic cloves roughly chopped. Squeeze in half of the lime (use more if it doesn’t give off a lot of juice). You may need to do it in batches (you only want the blender ¾ full). Take the cap off the top of the blender and cover with a clean dishrag (keep your hand on top of the rag). WARNING: If you attempt to blend hot liquids without removing the cap the liquid will explode and you can get burned). Blend until smooth. Pour mixture into a large sauce pan and add half the chicken stock. Stir to combine. Simmer. Start preparing the meatballs.
1 lb of ground beef
½ of a yellow onion
1 clove garlic
1 teaspoon cumin seeds
1 teaspoon chile powder
1 tablespoon worchestshire sauce (when in doubt and using meat use worchestshire… makes things yummy)
A few dashes of hot sauce
Salt & pepper
1/3 cup fine bread crumbs
Put ground beef in a medium-sized bowl. Grate the onion on top of the ground beef using a microplane grater. Do the same thing with the clove of garlic. Add the remaining ingredients. If it seems to dry add a few tablespoons of milk or water. Gently combine all ingredients using your hands (wash them thoroughly beforehand please). Roll meatballs (I like mine the size of large superballs) and gently drop into the simmering soup. Continue process until you’ve added all meatballs. Simmer with lid on for 45 minutes (you can let it simmer longer if you want). Add the other half of the onion and the jalapeño (both finely diced). Add drained and rinsed garbanzo beans. Add more stock if needed. Simmer for another 15 to 20 minutes. Add chopped cilantro and stir. Simmer for another 5 minutes. Soup is now ready to enjoy. It also freezes well.
You can top your soup with the following accompaniments: tortilla chips, 2% greek yoghurt, chopped red or green onion, lime wedges, chopped cilantro, feta cheese, or chopped avocado.