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    You are in: Home / Recipes / Sopa de Albondigas Recipe
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    Sopa de Albondigas

    Sopa de Albondigas. Photo by Chef #1802696666

    1/1 Photo of Sopa de Albondigas

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    CCLady's Note:

    This recipe, which I found in an old Sunset cookbook, is the only one I've found that's as good as our favorite little family-owned Mexican restaurant. . .

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    Units: US | Metric


    1. 1
      In a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
    2. 2
      Stir in water, broth and tomato paste.
    3. 3
      Bring to a boil; add potatoes and carrots.
    4. 4
      Simmer 5 minutes.
    5. 5
      Meanwhile combine egg, cilantro or parsley, salt, oregano and pepper.
    6. 6
      Add ground beef and rice and mix well.
    7. 7
      Form into 1-inch meatballs.
    8. 8
      Add, a few at a time, to the simmering soup.
    9. 9
      When all meatballs are added, bring soup back to boiling.
    10. 10
      Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.

    Ratings & Reviews:

    • on September 15, 2014

      My husband is Mexican, so I am always looking for great "home" food for him. He loved this recipe, said it was just like his moms. He suggested changing the meatballs for shrimp, so we'll try it later this week! Thanks for the great recipe!

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    • on April 16, 2014


      This was a hearty "stewp." We loved it. I only wish I had taken a photo before we ate it all. Hopefully next time, I remember. Thanks CCLady.

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    • on December 16, 2013


      We make this Christmas Eve like clockwork - I usually make the meatballs ahead of time, then throw it all together, then go get ready for church. It's super easy to do but I have a couple of recommendations: 1) use boxed stock - the canned stock always has a weird flavor to it; or if you have a pressure cooker - make your own stock in about 30 minutes. 2) Use only cilantro; 3) more garlic - I generally use 3 cloves or more; 4) I usually add some cumin to the meatballs as well. 4) Can't make soup w/o a bay leaf - come on!<br/><br/>We like to serve this with crusty bread and a big giant salad and some sparkling wine. Super dinner!

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    Read All Reviews (13)


    Nutritional Facts for Sopa de Albondigas

    Serving Size: 1 (293 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 256.9
    Calories from Fat 116
    Total Fat 12.9 g
    Saturated Fat 4.1 g
    Cholesterol 61.8 mg
    Sodium 801.3 mg
    Total Carbohydrate 20.6 g
    Dietary Fiber 2.7 g
    Sugars 4.2 g
    Protein 14.8 g

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