Savory tomato and tomatillo soup with chiles and chicken meatballs from Caprial's Soups & Sandwiches by Caprial Pence and Mark Dowers

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Notes about this recipe

  • mrsmadam on March 18, 2013

    I made this because I had tomatillos left from another recipe. Thank you EYB - without you I probably would have thrown them away! I made it pretty much as written, subbing brown rice for the white and using only one large red bell, a very large jalapeno and one seeded thai chili. A 1 1/2 inch ice cream scoop yielded 29meatballs. I also smoothed it out some with an immersion blender. Using 5 meatballs and about 2 1/2 cups of broth for two servings (3 for him, 2 for me) I will get 5 meals and 1 lunch. It was really very good. Next time I will add more chicken stock and include some rice in the soup itself.

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