Albondigas con Chipotle
(Mexican meatball soup)
 
2 lbs. ground beef
1/2 cup of rice
1 tomato, diced
1 egg, slightly beaten
3 cloves of minced garlic
1/4 cup chopped cilantro
1 Tbs. oil
1 Tbs. flour

1 cup onion, diced
4 cups boiling water
15 oz can stewed tomatoes
3 chicken bouillon cubes
2 carrots diced
2 zucchinis, diced
1 celery stalk, diced
1 cup of Santa Cruz Chipotle Paste
Mix ground beef with rice, tomato, egg, 2 cloves of garlic, and cilantro in a bowl. Form into small meatballs, and set aside. In a saucepan, brown the flour and oil over medium heat. Add one clove garlic, onion and continue to cook until garlic and onion become transparent. Add 4 cups of boiling water, stewed tomatoes, chicken bouillon cubes. Add meatballs and let simmer for 20 minutes. Add carrots, zucchini, celery and chipotle paste and simmer for 10 more minutes until vegetables are cooked. Add salt and pepper to taste.