Dive into a flavor explosion with this irresistible Red Chili Meatball Broth recipe! This isn't your average weeknight soup; it's a comforting, deeply satisfying meal that's perfect for chilly evenings or a cozy weekend gathering. Imagine tender, juicy meatballs swimming in a rich, spicy broth, infused with the fragrant warmth of chili peppers and aromatic spices. The vibrant red color alone is an invitation to taste the incredible depth of flavor within. This recipe balances heat with heartiness, creating a truly unforgettable culinary experience.
Forget complicated techniques and endless ingredient lists; this recipe is surprisingly simple to execute. We've carefully crafted a straightforward approach, guiding you through each step with ease. Ready to transform your kitchen into a haven of delicious aromas? Let's get started with the detailed, step-by-step instructions below.
Tools Needed
- Saucepan
- Blender
Ingredients
- Ground beef (20% fat): 600g
- Guajillo chilies (seeds removed): 3
- Puya chilies: 2
- Garlic cloves: 3
- Onion: 1/4
- Egg: 1
- Tomatoes: 2
- Potato (medium): 1
- Celery stick: 1
- Carrots: 2
- Zucchini: 1
- Cilantro: 1 bunch
- Rice: 3 tablespoons
- Ground black pepper: 1/2 teaspoon
- Ground cumin: 1/2 teaspoon
- Oregano: 1/2 teaspoon
- Salt: To taste
- Vegetable oil
- Water: 7 cups
Step-by-Step Instructions
Step 1. Prepare the Chili Broth and Meatballs
- Heat a little oil in a saucepan. Add chopped tomatoes and onion, cook for 5 minutes.
- Add guajillo and puya chilies; cook for 6 minutes.
- Add 2 cups of water and let it boil for 5 minutes. Then remove from heat and let it cool.
- peel and chop carrots, celery, and potato (keep potato in water to prevent browning).
- In a bowl, combine ground beef, cumin, pepper, rice, cilantro, egg, and salt. Mix well.
- Add a crushed garlic clove to the meat mixture and mix until combined. You can use mint instead of cilantro.
- Form meatballs (if they stick, use a little water or oil on your hands).
- Blend chilies, tomatoes, and oregano into a sauce.
Step 2. Simmer the Broth with Vegetables
- Heat oil in a saucepan and add the sauce, let it boil.
- Add 5 cups of water (or chicken/beef broth) to the sauce.
- Add carrots and celery to the sauce.
- Add the prepared potato to the sauce.
- Simmer for about 5 minutes, then add meatballs.
Step 3. Cook the Meatballs in the Broth
- Cover and cook for 17 minutes.
Step 4. Finish and Serve
- Add zucchini and 2 tablespoons of cilantro. Season with salt.
- Cook for 12 minutes.
- Serve hot.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- The meat should be soft and juicy, not dry.
- Feel free to add your favorite vegetables.
Nutrition
- N/A
FAQs
1. Can I use ground turkey or chicken instead of beef for the meatballs?
Absolutely! Ground turkey or chicken will work perfectly well, just be aware that the meatballs might be slightly less dense.
2. How can I make this recipe spicier?
Add more chili flakes or a diced jalapeño or serrano pepper to the broth for extra heat. You can also use a spicier chili powder blend.
This Red Chili Meatball Broth recipe is a testament to the magic of simple ingredients transformed into a culinary masterpiece. Enjoy the satisfying warmth and bold flavors of this comforting dish, perfect for sharing with loved ones. From your kitchen to your table, we hope this recipe brings you joy and delicious memories.