Tomato and Tomatillo Soup with Chicken Meatballs and Chiles

Tomato and Tomatillo Soup with Chicken Meatballs and Chiles


Chicken Meatballs

1 1/2 lbs ground chicken

1 cup fresh bread crumbs

1 clove garlic, minced

1/2 tsp ground cumin

1 tsp chile powder

2 tsp salt

1 tsp black pepper

1/2 cup cooked rice

1 egg, beaten

zest of 1 lime

1 tablespoon cilantro, chopped

To make the meatballs, combine all ingredients and mix well until combined. Form into 24 balls and set aside.


2 tablespoons olive oil

1 onion, diced

2 carrots, peeled and diced

2 stalks celery, diced

6 cloves garlic, minced

1 lb. tomatillos, husks removed, sliced

2 Anaheim chiles, seeded, diced

1 jalapeno, seeded, diced

3 red bell peppers, seeded, diced

1 cup white wine

2 tsp. ground cumin

1 tsp. ground coriander

2 tsp. chile powder

1- 28 oz. can fire roasted tomatoes, diced

8 cups chicken stock

zest and juice from 2 limes

1 tablespoon rice wine vinegar

1 tablespoon hot sauce or to taste

salt, to taste

6-8 sprigs cilantro, chopped for garnish

Sour cream, for garnish

Preheat oven to 350 degrees.

Heat the olive oil in a large oven proof stockpot over medium heat . Add the onion, carrots, celery. garlic, tomatillos and chilies and cook until tender. Add wine, cumin, coriander, chile powder, tomatoes and stock and bring to boil. Add the uncooked meatballs, cover with lid and braise in the oven for 45 minutes.

Remove soup from oven, stir in lime juice, vinegar and hot sauce. Salt and pepper, to taste

Ladle into bowls and garnish with cilantro, sour cream and lime zest.