Chorizo Albondigas White Bean Soup

Mexican chorizo meatball soup with spinach and beans.

Albondigas soup is a traditional Mexican meatball soup...most always loaded with vegetables and full of flavor. For this Chorizo Albondigas Bean Soup I made meatballs with Mexican Chorizo and added Mayocoba Beans for the soup

Course Soup, Stews and Chilis

Cuisine Mexican

Prep Time 20

Cook Time 8

Total Time 8 20

Servings

Calories 344kcal

Author Lea Ann Brown

Ingredients

For The Beans
1 tablespoon Lard a generous heaping tablespoon
1 bay leaf
1 cup dried white beans rinsed and misfits removed or 2 15 ounce cans white beans, drained and rinsed.
For the Meatballs
1 pound Mexican Chorizo bulk, not in tubes
1 small onion fine chopped
2 stalks celery fine chopped
1 tablespoon mustard
1 egg slightly beaten
1 cup Panko bread crumbs
salt and fresh ground pepper to taste
For the Soup
2 tablespoons olive oil divided, plus more for drizzling
1 small onion chopped
2 cloves garlic minced
1 sprig thyme
2 cups chicken broth
salt and freshly ground pepper
5 ounces baby spinach about 10 cups
Smoked paprika for dusting or chipotle chile powder

Instructions

For The Beans
Place dried beans and enough water to cover them by an inch, in a crockpot. Add a scoop of lard and a bay leaf. Cook on low for 7-8 hours or until beans are tender. Discard bay leaf when done cooking.
For The Meatballs
Preheat oven to 350 degrees. In a fry pan, heat oil over medium high heat. Add the onions and celery and cook until tender. About 5 minutes. Let cool slightly.
In a large bowl, add chorizo, onion and celery mixture, the egg, Panko bread crumbs, salt and pepper. Blend and then shape into balls. Place meatballs on a sheet pan and bake for 25 minutes.
To Make The Soup
In a Dutch oven heat the oil and cook the onion until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add chicken broth, thyme, bay leaf, and cooked beans. Simmer for about 20 minutes.
Add in cooked meatballs and gently stir until meatballs are covered in the soup mixture. Add the fresh spinach just before serving.
Spoon into bowls and garnish with a good sprinkle of smoked sweet paprika or chipotle chile powder.

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