Vegetarian Albondigas (Mexican M***ball soup) - spicy

[Guest guest]

I made this last week and have been eating all week - LOVE the way it turned

out, this was my attempt to duplicate the non-veg albondigas served at our

local Mexican restaurant.

I must apologize in advance for not having precise measurements, I cook by

sight and taste........

 

Heat OLIVE OIL in pan.

Sauté 1 large ONION until clear/brown.

Add whole unwrapped cloves for in head GARLIC.

 

ADD:

1 box + 1 can VEG BROTH/STOCK

4 cans WATER

1 small can CHIPOTLES IN ADOBO (leave out if you don't like spiciness)

Bring to boil.

 

Remove CHIPOLTES themselves.

 

ADD:

3 small cans TOMATO PASTE

Mix in well.

 

ADD:

1 can diced TOMATOES

CAULIFLOWER, chopped (1 medium head)

BROCCOLI, chopped (1 bunch)

 

Season with ADOBO seasoning (dry spice).

 

ADD:

1 7-oz bag of " gears " PASTA (or any small pasta).

1 1-lb bag Trader Joe's MEATLESS MEATBALLS

 

Simmer till done.

 

Serve with tortilla chips.

 

Feel free to modify to your taste - and send me your suggestions!

 

Alexa

Los Padres National Forest, CA

[Guest guest]

OOOOOOOOOOOOOOOOOOOOOOOO  Now, I have to try this.  Leave those

Chipotle peppers in there for me thank you!

 

Might try throwing in some Manzano peppers to go with.  This looks great!

 

Thanks for posting

 

Ted

 

 

>

>Alexa Hamilton <avhpmc

>

>Tue, January 26, 2010 2:22:12 PM

>[veg_grp] Vegetarian Albondigas (Mexican M***ball