Hatch Chile Meatball Soup

Hatch Chile Meatball Soup


When it comes to soups, I love mine chunky. Sure, a velvety Potato Leek Soup, or a Spicy Carrot-Sweet Potato Soup have their place, and are welcome on my dinner table. But I do love a soup with pieces of meat and vegetable floating around in the bowl, like this Hatch Chile Meatball Soup.

My last post was a recipe for a Hatch chile infused chicken stock, which was made specifically for this soup. Fresh Hatch chiles were used to flavor the stock with a slightly spicy and herbal note, and the meatballs use Hatch chile powder for another layer of flavor.

This meatball recipe makes more than you will need for this soup, but they are really tasty on their own. I cooked up some of the batch in BBQ sauce, and baking or sautéing them in bacon fat is also a great way to cook them.  I mean, really, anything sautéed in bacon fat is wonderful.

Hatch Chile Meatballs

Prep Time 15 minutes
Servings 36 meatballs


  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup dried bread crumbs
  • 2 eggs lightly beaten
  • 1 1/2 teaspoons kosher salt
  • 1-2 teaspoons mild Hatch chile powder


  1. In a large bowl, using clean hands, mix together all the ingredients until combined well.

  2. Using your hands, roll the seasoned meat into golf ball sized meatballs.

  3. Cover and refrigerate the meatballs until ready to use.


Hatch Chile Meatball Soup

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 4 cups Hatch chile chicken stock
  • 4 cups water
  • 12 Hatch chile meatballs
  • 1/2 pound pee wee Dutch yellow potatoes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/2 pound baby zucchini stem end trimmed
  • juice of one lime


  1. In a large soup pot, bring the stock and water to a boil.

  2. Reduce the heat to a simmer, then add the meatballs.

  3. Cook the meatballs for 20 minutes, stirring occasionally.

  4. Add the potatoes, salt, pepper, cumin, coriander, and paprika. Simmer for 10 minutes 

  5. Add the zucchini, and simmer for an additional 15 minutes.

  6. When ready to serve, stir in the fresh lime juice.

Cherry Chipotle Glazed Turkey Meatballs

Cherry Chipotle Glazed Turkey Meatballs | Black Girl Chef's Whites

Cherry Chipotle Glazed Turkey Meatballs is a rather fancy name for these easy to put together appetizers. What makes them so easy is Cherry Chipotle Not Ketchup, a delicious new dipping sauce from my friend Erika Kerekes of In Erika’s Kitchen. Not Ketchup sauces are made with ripe fruit instead of high fructose corn syrup for sweetness, and savory vinegar and spices to balance the flavors. It is a delicious addition to the dipping sauce aisle, but it is much more than that.

When this sauce is mixed with boring and bland lean ground turkey, a transformation takes place. The turkey soaks up the sweet, tangy heat of the sauce, making a juicy and flavorful bite size treat. These meatballs make wonderful appetizers or as a dinner entree. I think the next time I make them I will toss them with some pasta and vegetables.

While the sauces are not available in stores nationwide yet, you can order them directly from the Not Ketchup Shop.  Head on over there and help a female owned business grow!


Cherry Chipotle Glazed Turkey Meatballs | Black Girl Chef's Whites




Recipe: Cherry Chipotle Glazed Turkey Meatballs


  • 1 tablespoon olive oil + more for frying
  • 1/2 cup diced onion
  • 1/2 cup diced red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried oregano
  • 1 pound lean ground turkey
  • 1/4 cup panko bread crumbs
  • 1/3 cup + more for glazing Cherry Chipotle Not Ketchup


  1. Heat 1 tablespoon olive oil in a small saute pan over medium high flame.
  2. Add the onion, red pepper, cumin, salt, pepper and oregano to the pan, stirring to mix.
  3. Cook the vegetables and spices, stirring occasionally, until softened, about 5 minutes.
  4. Remove the vegetables from the heat and let cool.
  5. Heat the oven to 350° F.
  6. Place the turkey, panko bread crumbs, cooled vegetables and 1/3 cup Not Ketchup into a large bowl.
  7. Mix the ingredients together well, then form golf ball sized meatballs.
  8. Heat about 2 tablespoons of olive oil in a deep skillet.
  9. Brown the meatballs in batches.
  10. Place them onto a large baking sheet.
  11. Baste the meatballs with more Not Ketchup to form a glaze.
  12. Bake until cooked through, about 8-10 minutes.
  13. If desired, serve the meatballs with more Cherry Chipotle Not Ketchup for dipping.
  14. Makes about 24 – 28 meatballs

Preparation time: 30 minute(s)

Cooking time: 8 minute(s)

Copyright © Cheryl D Lee.

Cherry Chipotle Glazed Turkey Meatballs | Black Girl Chef's Whites



Middle Eastern Lamb Meatballs

Ground lamb, unlike ground beef, is not a meat that graces the American table as often as it should. Shepherds Pie is one of the few dishes that has ground lamb as an ingredient, but it is often substituted with ground beef or ground turkey.

Lamb is a very popular meat in other areas of the world, including Europe, countries along the Mediterranean, the Middle East and Central Asia. Australia and New Zealand not only eat a good amount of lamb, but export it to others countries, as well.

This simple recipe for lamb meatballs makes cooking lamb accessible to all. The meatballs make an excellent appetizer or hors d’oeuvre. Serve the meatballs along with rice pilaf and a salad for a delicious meal.


Recipe: Middle Eastern Lamb Meatballs


  • 1 pound ground lamb
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon crushed marash chile pepper
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon olive oil
  • 1/2 cup low sodium chicken broth


  1. In a large bowl, mix together all the ingredients.
  2. Pinch off about a tablespoon of meat at a time, rolling it between your palms, forming the meat into small meatballs.
  3. Heat the oil over medium high flame in a large nonstick skillet.
  4. Brown the meatballs on all sides, about 3-4 minutes.
  5. Add the chicken broth, cover the pan, and let the meatballs cook for an additional 5-7 minutes, or until cooked through.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

Cheryl D Lee on Foodista