
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
Course: Soups and Stews, Meats, LunchCuisine: MexicoAlbóndigas 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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