Tomatillo Albondigas

Now wherever you are reading from, I am willing to bet that it has gotten a little chilly where you are. I hear you, it was 3 degrees F here not too many days ago, there’s still several inches of snow on the ground and I am in the mood for something nice and cozy. So today I am sharing another South Texas inspired recipe that is sure to hit the spot. Tomatillo Albondigas! If you are not sure what Albondigas are, they are a tasty Mexican Meatball soup. Traditionally, they are cooked in a a red tomato-based sauce but I thought I would choose one of my favorite Mexican staples: the Tomatillo. It is citrusy and sweet and a look ahead to spring! This recipe uses 2 pounds of fresh tomatillos so there’s no shortage of tastiness here. To start, we will deepen the flavor by roasting them with garlic, onion and jalapeno then blending all that goodness together as a soup base. Then all you need to do is let it simmer and let the flavors get to know each other. Like I have mentioned with similar recipes, soup situations tend to taste better the next day after they have cured. So the leftovers, if any, will be even better!

Ingredients

Serves 4

Tomatillo Sauce

2lbs fresh tomatillos (with husks)

1/2 yellow or white onion

4-5 cloves of garlic

1 jalapeno (seeds removed)

pinch of salt

Avocado or olive oil

Albodingas/Meatballs

1lb ground chicken

1 egg

1/4 cup uncooked long grain rice

1 tbsp onion powder

1 tbsp garlic powder

1 tsp chili powder

1/3 tsp white pepper

1/2 tsp sea salt

2.5 bouillon cubes Chicken broth (for this recipe I used 2.5 tbsp of Better than Bouillon Base because it makes the recipe extra savory and does not water down the sauce)

2 russet potatoes (cubed)

1/2 cup fresh cilantro (reserve some of the leaves for topping)

1/4 cup fresh Mexican oregano (stems removed; dried is okay too)

Toppings

Lime

Avocado

Jalapeno

Crema* Optional

Cotija* Optional

Additional items:

Baking sheet

Parchment paper

Blender or food processor

Cookie scoop

Method

1. Preheat the over to 425 F. Line 2 baking sheets with parchment paper and set aside.

2. Start by tossing the tomatillos, garlic cloves, onion and jalapeno in olive oil. I like to leave the tomatillos and garlic in their husks/skin so you can hold on to all the juices while roasting. This is especially handy with the tomatillos which release a lot of liquid.

3. Roast for 20-30 minutes or until they are soft. Allow to cool until they can be handled by hand. Scoop the tomatillos into the blender/processor and add in the peeled garlic cloves, onion, jalapeno (do a small taste test to make sure its not too spicy for you before you add it in), 1/2 tbsp bouillon, half of the cilantro and blend very well. Depending on how juicy the tomatillos are, you may need to add in some water to help it blend better. Set aside.

4. With your oven still on, prepare the meatballs/albodingas by combining the ground chicken, spices, uncooked rice, chopped cilantro, oregano and egg. Using your hands, mix until well incorporated. Take about 2 tbsp of the mixture and place it on the lined baking sheet leaving 2 inches of space in between. Once you’ve finished, drizzle avocado oil over the meatballs and a little on your hands. Roll them into balls while you coat them with the oil. Bake for 15 minutes or until mostly cooked (you will finish cooking them in the sauce.

5. Once the meatballs are ready, use tongs to carefully place them at the bottom of a dutch oven. Add the cubed potatoes on top. Pour the sauce on top of the meatballs with 2 tbsp of bouillon. Cover the meatballs, potatoes, and sauce with 2-3 more cups of water. Add a pinch of salt and bring to a simmer on high heat. Cover then turn down to low-medium heat. Cook 20-25 minutes or until the potatoes are soft.

6. Once the potatoes are soft, spoon the albodingas in a bowl and pour some sauce on top. Top with fresh avocado, cilantro and a squeeze of lime. Serve alone or with corn tortillas and enjoy!