250 grams tomato, ripe (from here, the listed ingredients are for the broth)
1 tablespoon onion, minced
2 cloves garlic
1 tablespoon vegetable oil
175 grams carrot, peeled and diced into 1 cm cubes
175 grams zucchini, cut into squares
2 cups chicken broth
2 cups water
2 sprigs fresh cilantro
3 güero chiles, or chipotle
salt, to taste
Preparation
1h 10 mins
0 mins
Medium
Cover the rice with boiling water and let it soak for 20 minutes.
In a bowl, mix the meats well. In the blender, place the rest of the ingredients for the meatballs and blend until smooth. Use your hands to mix this into the meat, ensuring it is well combined.
Drain the rice and mix it with the meat.
With small portions of the mixture, form balls 2 1/2 cm in diameter, you should get about 24 meatballs. Set them aside while preparing the broth.
Place tomatoes in a pot, cover with hot water, and cook for 5 minutes, drain and let cool. When they are warm, peel them, remove the stem, and place in a blender, add onion and garlic, and blend until smooth.
Heat oil and fry the tomato sauce until it thickens a bit for about 4 minutes, add the broth, vegetables, and a little water to achieve the desired consistency. Season. Carefully add the meatballs.
Simmer until the meatballs are cooked and the vegetables are soft, about 50 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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