Southwest Drunken Meatball Soup (Abondigas Borrachas Sopa)

“This is a hearty soup that could be the star of the meal or the meal itself. Very tasty. The chipotle in adobo can be found on the Latin aisles in most markets. CAUTION: use only 2 chipotle chilis NOT two cans of chile. The ale used in this recipe should be a dark ale or a hearty lager. I used Mississippi Mud Black and Tan--it was the only ale we had stashed in our "party emergency" refrigerator in the garage. I tasted a sip and decided, "hey, this isn't bad." I used one pint in the recipe and tasted two more pints while cooking. All the pints turned out to be delicious! Hic! Don't worry, the alcohol will cook away in the crock pot, but if you choose, taste your ale while cooking. Created for RSC #12 Contest.”
READY IN:
3hrs 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the first five ingredients.
  2. Shape into balls. This will make 12-14 large meatballs. If you like smaller, it should make about 24 meatballs. Caution: the meat will be sticky. Don't worry.
  3. PLace meatballs on baking sheet lined with parchment paper. Bake at 350 for 15 minutes. The meatballs will be dry looking, but that's okay. They will moisten in the soup.
  4. Drain and rinse black beans.
  5. Add oregano, ale, rotel, black beans, pepper, meatballs, chicken broth, tomato sauce, and sweet and low to crock pot.
  6. Dice the chipotle chilis. Caution: if you like spicy, use 2-3 chilis. If you like mild, use only one.
  7. Cook in crock pot on LOW for 3 hours.
  8. Ladle into soup bowls.
  9. Garnish with a dollop of sour cream, sprig of cilantro, and a couple of tostada chips.
  10. Open your last dark ale and drink.
  11. Sabroso!

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