Sopa de Albondigas (Mexican Meatball Soup)

Recipe by ketchupqueen
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • For broth
  • 3
    tablespoons vegetable oil
  • 1
    onion, chopped
  • 3 -5
    cloves garlic, minced
  • 2
    stalks celery, chopped (optional)
  • 1
  • 1 12 - 2
    cups low sodium vegetable broth or 1 1/2-2 cups broth (I use homemade)
  • 1
    (14 1/2 ounce) can peeled diced tomatoes, undrained
  • 5 -7
    tomatillos, papery skins removed,washed and diced (depending on size)
  • 3 -4
    cups water (depending on how much stock you used and how thin you like your soup)
  • 1
    bunch cilantro, washed and chopped
  • 13
    cup white rice or 1/3 cup brown rice
  • 2 -4
    carrots, peeled and sliced (depending on size)
  • For meatballs
  • 13
    cup plain breadcrumbs or 1/3 cup Italian seasoned breadcrumbs (I use Progresso)
  • 1
    teaspoon ground cumin
  • 1
    tablespoon garlic powder
  • 14
    teaspoon dried oregano
  • 1
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DIRECTIONS

  • In a dutch oven or other soup pot with tight-fitting lid, saute onion, garlic, celery (optional), and cumin seed in hot oil until onions begin to look clear.
  • Add broth, tomatoes (with juice), water, tomatillos, and cilantro.
  • Add salt and pepper to taste.
  • Bring to a boil.
  • Reduce to a simmer and add carrots and rice.
  • Make meatballs: Begin by mixing breadcrumbs, cumin, oregano, and garlic powder.
  • Knead in ground beef until thoroughly mixed.
  • Add egg and knead in.
  • (If needed, add additional breadcrumbs; texture at this point should be slightly firmer than ground beef with nothing added.) Form into small (about 1/2-inch) meatballs.
  • Bring broth back to a boil.
  • Add meatballs to hot broth.
  • Reduce to a simmer and cook for about 30 minutes.
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