Sopa de Albóndigas
(Mexican meatballs in broth)
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.
4 to 6 servings
Ingredients
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
- 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
- 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 sauté 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 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.
