Dive into a culinary adventure with our vibrant and flavorful Meatball Broth in Green Sauce recipe! This isn't your grandma's chicken noodle soup; we're taking comfort food to a whole new level with tender meatballs simmered in a spicy, herbaceous green chile broth. Imagine the rich, savory depth of the meatballs perfectly complementing the bright, tangy kick of the green chile sauce – a symphony of textures and tastes that will tantalize your taste buds. The vibrant green color alone is enough to make this a showstopper, perfect for a chilly evening or a special occasion.
This recipe expertly balances bold flavors with simple preparation, making it surprisingly accessible for even novice cooks. We've carefully crafted each step to ensure a delicious outcome, no matter your culinary skill level. Ready to embark on this flavorful journey? Let's get started with our step-by-step guide!
Tools Needed
- Comal (or skillet)
- Blender
- Pot
Ingredients
- Ground beef: 800g
- Tomatillos: 8
- Poblano chiles: 3
- Jalapeño chiles: 2
- Cilantro: 1 bunch
- Corn: 1
- Carrot: 1
- Zucchini: 1
- Onion: 1/4
- Green beans: handful
- Egg: 1
- Thyme: 1/2 teaspoon
- Ground black pepper: 1/2 teaspoon
- Rice: 1/4 cup
- Garlic powder: 1 teaspoon
- Water: 6 cups
Step-by-Step Instructions
Step 1. Prepare the Green Chile Sauce
- Roast tomatillos, poblano chiles, and jalapeño chiles on a comal until well-roasted on all sides. Add a little oil to help with peeling.
- Remove the roasted vegetables from the comal and place them in a container to let them sweat. This helps with easy peeling.
- Peel and clean the roasted chiles, removing seeds from the jalapeños.
- Blend the roasted tomatillos, poblano and jalapeño chiles, garlic, onion, thyme, cilantro, and water in a blender until smooth.
Step 2. Make and Cook the Meatballs
- In a bowl, combine ground beef, egg, garlic powder, ground pepper, rice, chopped cilantro, and salt. Mix well until everything is incorporated.
- Form the meat mixture into meatballs. Size depends on your preference.
- Sauté chopped onion in a pot with a little oil until translucent.
- Add the blended green sauce to the pot with the sautéed onions. Season with salt.
- Add 6 cups of water to the pot. Add carrot and green beans. Bring to a boil.
- Add meatballs to the pot and let them simmer for 12 minutes.
Step 3. Simmer and Finish the Broth
- Add chopped zucchini and corn to the pot. Continue to cook for 12 minutes, or until the zucchini is tender.
- Season with more salt if necessary. Turn off the heat and serve hot.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- Roasting the chiles thoroughly ensures a richer flavor in the sauce.
- Adjust the amount of chiles to your preferred level of spiciness.
- The size of the meatballs can be adjusted based on your preference.
- This broth is perfect for cold weather and is very comforting.
Nutrition
- N/A
FAQs
1. Can I use different types of green chiles?
Yes! Hatch chiles, poblanos, or even a milder Anaheim pepper can be substituted, adjusting the amount based on spiciness preference.
2. How can I make the meatballs juicier?
Use a good quality ground meat with a higher fat content (like a mix of beef and pork). Don't overmix the meatball mixture and avoid overcooking the meatballs in the broth.
3. Can I make this recipe ahead of time?
Absolutely! The broth actually tastes even better the next day. Make it ahead and reheat gently before serving.
This Juicy Green Chile Meatball Broth is a guaranteed crowd-pleaser, offering a unique and satisfying twist on a classic comfort food. From its vibrant color to its complex flavors, this recipe is sure to become a staple in your kitchen. Enjoy the warmth and deliciousness of this easy-to-make, yet impressive, meal!