This simple soup is full of complex flavors to delight any palette. Make it as spicy (hot) as your family prefers, but try my standard recommendation first.

Broth Ingredients

• 1 medium/large onion, finely chopped
• 14 oz. can of chopped or diced tomatoes
• 1/2 chipotle chili canned in adobo sauce (1/2 a chili, not 1/2 a can), mashed or finely chopped
• 28 oz. of chicken broth
• 28 oz. of beef broth
• 2 cloves garlic, pressed or diced fine
• 2 tsp oregano
• Salt (if needed for flavor)
• Cilantro

Meatballs

• 1 lb lean ground beef
• 1/2 lb ground pork
• 1/3 cup uncooked rice
• 1 egg
• 1 clove garlic, pressed or diced
• 1/2 chipotle chili (the other half from the broth), mashed or finely chopped
• 1 T adobo sauce from the chilies
• 1 tsp oregano
• 1 T salt
• Pepper

Other

• Gloves
• 1 cup of rice

Start by heating about 2 T of olive oil in a dutch oven.

Saute the onion until softened and they start to brown a bit (7-8 minutes).

Add the tomatoes and cook another 5-6 minutes. 
 Then add the garlic, the chili and oregano. Stir to distribute about 45 seconds.

Add the broths and reduce heat to simmer. Cover, leaving a small gap at the edge of the pot.

Cook for about 20 minutes. During this time, you will make the meatballs.

Mix together all the meatball ingredients and form small balls (see picture below, right). Think of these as the size you would want on your soup spoon without necessitating splitting them in half to eat. Wear gloves – no one wants uncooked meat residue on their hands.

After the broth has cooked for 20 minutes, drop in the meatballs. Simmer for another 20 minutes and it’s ready to eat.

Check the meatballs to make sure they are cooked, by cutting one open. 5 minutes before serving toss in about 1/3 of a bunch of cilantro, coarsely chopped with stems. Alternatively, finely chop cilantro and garnish soup (per my picture).

Cook rice (takes about 20 minutes) in rice cooker or on top of stove, per your preference.

Serving tips

• Place about 1/2 cup of cooked rice in bowl. Ladle soup over rice. Sprinkle chopped cilantro on the top.

Recipe tips

• For lesser spice, do not use a smaller amount of the chili or adobo sauce as you will lose flavor. Either add additional broth (chicken and beef) and tomatoes to the overall recipe (and everyone will have a less spicy soup) or have extra warmed up broth (minus the tomatoes) on the side, so people can add to their soup individually.
• You can use canned beef and chicken broth. I prefer the powdered as it dissolves quickly and is easily scaled up to make more for those who need a less spicy soup.