Sopa de Albóndigas

Albóndigas is Spanish for "meatballs," and sopa de albóndigas is Mexican meatballs in a bowlful of hot broth. It's favorite comfort food in Mexico and a great way to warm up a cold day.

4 to 6 servings

Meatballs

• Ground beef -- ground
• Cooked rice -- 1/2 cup
• Minced onion or scallion -- 1/4 cup
• Egg, beaten -- 1
• Cilantro or mint, chopped -- 1/2 bunch
• Garlic, minced -- 2 to 3 cloves
• Flour -- 1 tablespoon
• Dried oregano -- 2 teaspoons
• Salt and pepper -- to taste

Broth

• Oil -- 2 tablespoons
• Onion, diced -- 1
• Carrot, diced -- 1
• Tomato, peeled, seeded and diced -- 1
• Water or beef broth -- 6 cups
• Salt and pepper -- to taste

Method

1. Mix all the ingredients for the meatballs together in a large bowl until smooth. Form into 1-inch balls and set aside.
2. Heat the oil in a large pot over medium heat. Add the onions and carrots and sauté until the onions are translucent, about 3-4 minutes. Add the garlic and sauté for another 1-2 minutes. Stir in the water or broth, salt and pepper. Bring to a boil, then reduce heat to low.
3. Drop the meatballs one by one into the simmering stew, stirring gently. Simmer slowly for 20-40 minutes.
4. Serve meatballs in bowls with some of the broth.

Variations

• Use a mixture of ground beef and ground pork for added flavor.
• Add some minced jalapeño or chipotle pepper to the meatballs for a little spice.
• Add a couple of tablespoons of raw rice to cook in the broth if you like.
• Add diced zucchini and bell pepper to the broth, or use other vegetables.
• Substitute 1/4 cup breadcrumbs or cornmeal for the cooked rice in the meatballs.