Albondigas Roasted Chili Elbow Soup

Spanish version 2018-01-04
  • Yield : 100
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Chef Katie Sutton’s Albondigas Roasted Chili Elbow Soup with Mexican Meatballs is the perfect winter soup to warm up with.


Step 1

Mexican Meatball Directions: Combine all ingredients in mixer. Paddle mixture on Lbs1 for 2 minutes until well combined. Using 1 oz scoop, form meatballs and place on sheet tray.

Step 2

Albondigas Roasted Chili Elbow Soup Directions: Cook pasta according to package directions. Drain pasta and rinse with cold water, chill to below 40ºF.

Step 3

Heat canola oil in large sauce pot or kettle over medium heat, add garlic and onions and sauté for 4 minutes until onions are translucent. Add water and whisk in chicken base am and turn heat to medium high. Bring to simmer.

Step 4

Add meatballs and cook until internal temperature of 165 ºF. Add kosher salt, black pepper and pasta and bring back to simmer.

Step 5

Serve immediately or hold above 140 ºF.


  • Mexican Meatball Ingredients:
  • 20 lbs. Ground Beef
  • 5 lbs. 90/10 Ground Pork
  • 8 cups Brown Rice
  • 4 cups Cooked Onions
  • ½ cup Small Diced Garlic
  • ¼ cup Minced Cumin
  • 1 cup Ground Kosher Salt
  • 2 tbsp Black Pepper
  • 10 Eggs
  • 5 cups Cornmeal
  • Albondigas Roasted Chili Elbow Soup Ingredients:
  • 6 lbs. 4 oz. Whole Grain Elbow
  • 1 cup Garlic Minced Roasted Peeled Diced
  • ½ cups Poblanos Diced 6
  • 5 lbs. ¾ cup Minor’s Low Sodium Chicken Base
  • 12.5 quarts Hot Water
  • 200 ea Mexican Meatballs
  • 3 tbsp Prep Recipe Kosher Salt
Recipe Type:

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  • Whole Grain Elbows
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Nutritional Info

This information is per serving.