This alcoholic, fruity frozen sangria is an adult version of the frosty slushies we consumed as children. On a steamy summer night, very cooling. Cheers!
| Prep Time: | 45 mins |
| Cook Time: | 1 hr 43 mins |
| Total Time: | 2 hrs 28 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound ground beef
- ¼ pound tomatillos, husked and chopped
- 2 eggs, beaten
- ½ cup uncooked white rice
- 3 cloves garlic, peeled and crushed
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 pounds tomatoes, peeled
- 3 white onions, quartered
- ¾ pound tomatillos, husked and chopped
- 2 (7 ounce) cans chipotle peppers in adobo sauce
- 3 cloves garlic, peeled and crushed
- 1 tablespoon vegetable oil
- 3 quarts chicken broth
- salt and ground black pepper to taste
- 3 large carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 bunch cilantro, chopped
- 1 teaspoon ground cumin
- 2 lemons, cut into wedges
- 1 (12 ounce) package corn tortillas
Instructions
- Mix ground beef, 1/4 pound tomatillos, eggs, white rice, 3 cloves garlic, 1 teaspoon cumin, and 1 teaspoon salt in a large bowl.
- Scoop 1 1/2 tablespoon of the beef mixture and roll into a meatball. Repeat with remaining beef mixture.
- Combine tomatoes, 1 onion, 3/4 pound tomatillos, chipotle peppers, and 3 cloves garlic in a blender; puree until smooth.
- Heat oil in a large pot over medium heat. Add tomato puree; cook and stir for 3 minutes. Pour in chicken broth. Season broth with salt and pepper. Bring to a slow boil; reduce heat until broth is barely bubbling.
- Lower meatballs carefully into the hot broth; simmer gently for 20 minutes. Add remaining 2 onions, carrots, celery, cilantro, and 1 teaspoon cumin. Simmer until rice in the meatballs is cooked through, about 1 hour and 15 minutes.
- Squeeze some lemon juice into each bowl. Serve with corn tortillas.
- Use a combination of ground beef and Mexican chorizo to make the meatballs if desired.
Nutrition Facts
| Calories | 397 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 10 g |
| Protein | 19 g |
| Saturated Fat | 4 g |
| Sodium | 2085 mg |
| Sugars | 11 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Has all the right flavors, but as another reviewer says, it is WAY too hot with two cans of peppers. Will try again with 1/2 can of Chipotle peppers (3.5 oz) but leaving two star review because of how hot it is when prepared per recipe. Family basically had to pick out the meatballs and throw away the liquid and even then, we’re coughing and choking on pepper fumes.
It’s that time of the year for soup, so I found this recipe and thought I would give it a try and thought it was great.
Couple of things here. I think there might be an editing error with the 2 7 ounce cans of chipotle peppers. 14 ounces of those bad boys would set this so much on fire you couldn’t eat it. I like spicy but no. I think this was supposed to 2 peppers so start there and add more to suit your taste if desired. My other suggestion is lime over lemon. It just goes better. With that being said, this is excellent. The end result is soupy but the broth is outstanding.