Chipotle Albondigas with Garbanzo Beans & Chard Soup

Ingredients:

Broth:

• 1 tbsp. extra-virgin olive oil
• 2 cups onions, chopped
• 2 cups mushrooms, chopped
• 1 tbsp. garlic, chopped
• 1/2 tsp. ground cumin
• 1 1/2 tsp. chipotle in adobo sauce, chopped
• 2 (15 oz.) cans tomatoes, chopped
• 2 (15 oz.) cans low-sodium chicken stock
• 1 (15 oz.) can garbanzo beans, drains
• 2 cups chard, cut into 1-inch slices
• 2 tbsp. cilantro, chopped
• 8 lime wedges
• salt
• freshly ground black pepper

Meatballs:

• 1 tbsp. extra-virgin olive oil
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1 tbsp. garlic, minced
• 1/2 tsp. oregano
• 2 tbsp. nonfat milk
• 1/4 cup fresh whole-wheat bread crumbs
• 1 egg, slightly beaten
• 1 1 /2 tsp. chipotle in adobe sauce, chopped
• 1 lb. ground turkey
• salt & pepper to taste

Makes 8 Servings (2 albondigas & 1 1/2 cups broth per serving)

1. For the broth: Heat a soup pot over low heat. Add olive oil, onions, mushrooms, and add a pinch of salt and pepper. Cook for 5 minutes until translucent. Add garlic and cumin; cook 1 minute until aromatic. Add chipotle, tomatoes, and chicken stock. Bring to a simmer. Add chickpeas; bring to a simmer. Add chickpeas; bring to a simmer. Add chickpeas; bring to a simmer. Cook for 15 minutes or until the flavors have melded.
2. While the broth is simmering, prepare the meatballs. Heat a sauté pan over medium heat; add olive oil, celery, and onion. Season with salt and pepper; cook until translucent. Add garlic and oregano; sauté 1 minute until aromatic. Set aside to cool. In a large bowl, combine milk and bread crumbs. Stir in egg, chipotle, cooled vegetables, ground turkey, salt, and pepper. Adjust seasoning. Form into 16 meatballs.
3. Bring broth to a simmer, stir in chard, add meatballs, and simmer gently until cooked though, about 15 minutes.
4. Serve a bowlful of broth with 2 meatballs. Garnish with chopped cilantro and a wedge of lime.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Albondigas soup is a Mexican meatball soup. Albondiga means meatball in Spanish. This Mexican soup is a healthy comfort food that you will enjoy. This soup may not look like Van Gogh but it tastes delicious with all the protein and vegetables. You can vary the vegetables in this soup depending on what you have in your kitchen or what's in season. You can use ground chicken or ground pork in place of the ground turkey. You can also use jalapeno peppers or chile powder in place of the chipotles. You can use corn or shredded zucchini in place of the mushrooms, spinach in place of the Swiss chard and replace the chickpeas with white beans or black beans. This is probably the healthiest soup you'll ever eat with all the vegetables in this dish. I highly recommend adding shredded cheddar, Monterey jack or any other Mexican cheese on top of the soup for more flavor and comfort. You don't always have to enjoy Mexican food in a tortilla. I also highly recommend using Chipotle or Lime-Infused Olive Oil from the Imperial Olive in this dish for an authentic Mexican flavor. For more information, visit www.TheImperialOlive.com.