Authentic home cooking from Mexico, with US measurements. 
Meatballs with Rice in Chipotle Broth
This recipe is an adaptation of the one my mom used to make for us. When my kids were little, they didn’t want to eat vegetables, so I had to hide them in their food. I got used to making them this way because the zucchini gives the meatballs a different texture.
Meatballs with Rice in Chipotle Broth
This recipe is an adaptation of the one my mom used to make for us. When my kids were little, they didn’t want to eat vegetables, so I had to hide them in their food. I got used to making them this way because the zucchini gives the meatballs a different texture.
Open in Cookpad AppSteps
- 1
Prepare the ingredients. Soak the rice in hot water for 10 minutes, then drain. Cut the onion and zucchini into pieces.
- 2
In a food processor, blend the soaked rice, half of the onion, zucchini, eggs, oregano, black pepper, cumin, and 1 teaspoon of salt until well combined. Mix this with the ground meat.
- 3
Separately, blend the other half of the onion with the garlic, chopped tomatoes, and chipotle. Heat the avocado oil in a pot, pour in the blended mixture, and season with salt. I usually don’t strain the broth to keep the nutrients, but you can strain it if you prefer. Shape the meat mixture into meatballs.
- 4
Once the broth is boiling and has changed color, carefully add the meatballs one by one so they don’t stick together. Gently stir and let them cook for 15 to 20 minutes.
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