Mexican Meatball and Chipotle Soup (Sopa de Albondigas y Chipotle) Recipe

Combine 6 Roma tomatoes 1/2 onion chipotle peppers and garlic in a blender. Process until smooth.

Heat oil in a soup pot over medium heat. Add tomato mixture to hot oil. Cook until color changes about 5 minutes. Add chicken stock; reduce heat and simmer soup until ready to add meatballs about 10 minutes.

Combine beef and pork in a bowl. Add 3 chopped Roma tomatoes chopped onion egg rice mint oregano salt and pepper. Mix well using your hands until uniform. Use clean wet hands to form mixture into balls 1/4 cup at a time. Place on a baking sheet.

Bring soup to a rolling boil. Place a meatball into a ladle; submerge and release it into the boiling liquid. Repeat with remaining meatballs.

Stir potatoes and zucchini into the soup and return to a boil. Reduce heat season with salt and cover the pot. Simmer until meatballs are no longer pink and vegetables are tender about 30 minutes.