Authentic Sopa De Albondigas (Meatball Soup)

Jun 02, 2023June 2, 20230 2
Authentic and hearty Mexican soup with meatballs and vegetables
in Soup

Prep

30 min

Cook

40 min

Ready In

70 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb ground beef
1 tablespoon of fresh mint ( minced , AKA yerba buena )
1 tablespoon cilantro ( minced )
1 tablespoon white onion ( minced )
1 teaspoon salt
1/4 teaspoon black pepper
2 eggs
2 ancho chilies
6 guajillo chilies
1 roma tomato
3 garlic cloves
1 tablespoon oil
1/4 white onion ( thinly sliced )
6 cups water
1/4 teaspoon cumin ( ground )
2 chicken bouillon cubes
1 beef bouillon cube
2 carrots ( sliced in half lengthwise and then in bite size pieces )
1 chayote ( chopped into bite size pieces )
1 red potatoes ( diced in bite size pieces )
1/2 cup green beans ( ends snapped , then broken into bite size pieces )
salt
cilantro ( to garnish )
lime wedge ( to garnish )

Nutrision Information

Servings Per Recipe
6
Calories
356
Sugar
7g
Fat
20g
Sopa de Albondigas is a classic Mexican soup that is loved for its comforting flavors and hearty ingredients. The soup is made with tender meatballs and an array of vegetables, all simmered together in a rich and flavorful broth. The use of ancho and guajillo chilies, along with garlic and cumin, adds a depth of flavor that is both warming and satisfying. Whether enjoyed as a main course or as a side, Sopa de Albondigas is sure to become a family favorite.

Instructions

1.Preheat the oven to 375 F.
2.In a large bowl, mix together the ground beef, mint, cilantro, white onion, salt, black pepper, and eggs until well combined. Form into meatballs roughly the size of a golf ball.
3.Place the ancho chilies, guajillo chilies, tomato, and garlic cloves on a baking sheet and roast in the preheated oven for 5-7 minutes, or until lightly toasted.
4.In a large pot, heat the oil over medium heat. Add the thinly sliced white onion and sauté until translucent.
5.Add 6 cups of water, the ground cumin, chicken and beef bouillon cubes, and the roasted vegetables (remove the stems and seeds of the chilies before adding).
6.Allow the soup to simmer for 10-15 minutes, then add the sliced carrots, chopped chayote, diced potatoes, and green beans. Simmer for an additional 10-15 minutes, or until the vegetables are tender and the meatballs are cooked through.
7.Season the soup with additional salt to taste, then ladle into bowls and garnish with additional cilantro and a squeeze of lime juice.
8.

PROS

The combination of tender meatballs and hearty vegetables makes this soup a satisfying and filling meal.

The spices and herbs used in the recipe provide a depth of flavor that is both comforting and flavorful.

CONS

This soup can be time-consuming to prepare, as it requires roasting the vegetables and making the meatballs from scratch.

Some of the ingredients required may not be readily available in all locations.

HEALTH & BENEFITS

This soup is a good source of protein and contains a variety of vitamins and minerals from the vegetables used.
The garlic and cumin used in the recipe have been linked to a variety of health benefits, including supporting immune function and reducing inflammation.

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