Sopa de Albondigas
- Ready In:
- 1⁄2 cup chopped onion
- 1 clove garlic, minced
- 2 tablespoons cooking oil
- 4 cups water
- 2 (10 1/2 ounce) cans beef broth
- 1 (6 ounce) can tomato paste
- 2 medium potatoes, peeled & cubed
- 2 medium carrots, sliced
- 1 beaten egg
- 1⁄4 cup finely snipped cilantro or 1/4 cup parsley
- 1 teaspoon salt
- 1⁄2 teaspoon dried oregano, crushed
- 1⁄8 teaspoon pepper
- 1 lb ground beef
- 1⁄4 cup long grain rice, uncooked
- In a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
- Stir in water, broth and tomato paste.
- Bring to a boil; add potatoes and carrots.
- Simmer 5 minutes.
- Meanwhile combine egg, cilantro or parsley, salt, oregano and pepper.
- Add ground beef and rice and mix well.
- Form into 1-inch meatballs.
- Add, a few at a time, to the simmering soup.
- When all meatballs are added, bring soup back to boiling.
- Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.
Join The Conversation
I was taught how to make albondigas from a friend who is from Tepic, Nyarit, she taught me to use celery, carrots, and tomato chicken bullion. She also told me that the doneness of the rice inside of the meatballs was a good indicator of the meat being cooked. The first step was to toast the veggies in the bottom of the pot before adding the water and bullion. Is this the authentic way to prepare this soup?
Well; I’ve been in Mexico for 19 years and a Chef for much longer and this is not authentic sorry to say. Cilantro is used to finish the preparation but Hierbabuena/Menta=Spearmint/Mint which is the most common mint sold in groceries/markets is integrated into the mixture and the broth. As for what’s in the broth; potatoes? Usually calabaza verde / zucchini- thick cut, zanahoria / carrots- thick cut, green beans etc... potatoes cloud the broth and add a double starch. Anyway; the mint is a must and you will find it to be a much more vibrant satisfying bowl of sopa!