Sopa de Albóndigas 
(Mexican meatballs in broth)

Written by on in Recipe
Bowl of Mexican meatball soup
Image © iStockphoto

Albóndigas is Spanish for “meatballs,” and sopa de albóndigas is Mexican meatballs in a bowlful of hot, tomatoey broth. This satisfying soup is a favorite comfort food in Mexico and a great way to warm up a cold day.

Sopa de Albóndigas
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Sopa de Albóndigas

Course: Soups and Stews, Meats, LunchCuisine: Mexico
Makes 4 to 6 servings

Albóndigas is Spanish for “meatballs,” and sopa de albóndigas is Mexican meatballs in a bowlful of hot, tomatoey broth.

Ingredients

  • Fore the meatballs

  • Ground beef — 1 pound

  • 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

  • All-purpose flour — 1 tablespoon

  • Dried oregano — 2 teaspoons

  • Salt and pepper — to taste

  • For the 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

Directions

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

Sopa de Albóndigas Notes and 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.

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