Albondigas al Chipotle

Recipe Details:

This soup is both a main dish and a side. It's a wonderfully warm soup filled with meatballs. For a Mexican themed dinner it will be the star attraction. We suggest weighing each meat ball so they are the same size and cook in the sauce for the same amount of time. So is it a meatball soup or is it meatballs in a delicious sauce? However you look at it, you must try this fabulous meal.

TOTAL TIME: 95 min

ACTIVE: 25 min

INACTIVE: 70 min

Makes 5-6 servings

Equipment List

  • Blender
  • Sieve
  • Dutch Oven/large pot
  • Mixing bowls


  • 1/2 lb tomatoes
  • 4 cloves garlic, peeled
  • 1/2 white onion
  • 2 Tbs dried oregano
  • 2 chipotle chiles in adobo
  • 2 Tbs oil
  • 1 lb ground beef
  • 1 lb ground pork
  • 2 oz JUST Egg
  • 1/2 cup B Free White Bread, dried & cubed
  • 1/2 cup Cheri's HazelCream
  • Salt & Pepper to taste

Please see our suggested ingredient providers links just below the recipe...

Mise en Place

Quarter tomatoes, chop onions. Soak the cubed bread in Cheri's HazelCream.

Albondigas ingreds


Blend tomatoes, onion, chiles, and 1 Tbs oregano. Add water if needed to help it blend smoothly.

Albondigas blender


Pass the mixture through a sieve.

Albondigas sieve


Cook the sauce for 10 minutes until it changes color.

Albondigas cook

Form balls

Combine the beef, pork, egg substitute, bread, salt, pepper and remaining oregano. Form into balls. Let rest for 10 minutes.

Albondigas raw balls

Cook & Plate

Carefully place the balls into the sauce. Cook for 45 minutes on low heat. Garnish and serve.

Albondigas plate

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Cheri's HazelCream

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.