Sopa de Albondigas - Mexican Meatball Soup
December 27, 2014
"My family is originally from the Mexican state of Jalisco. This is a Jalisco-style take on Sopa de Albondigas - or Meatball Soup! The combo of beef and pork makes all the difference, so don't go all beef unless you have to! Sometimes, if the meat mix is too loose, you might need to add a bit of bread crumbs to have them hold together. This soup may seem like there's a lot of steps, but much of it is done concurrently with cooking time. For us, this is a one-dish meal, served with warm corn tortillas on the side! Number of servings varies depending on if it's the main course or a side."
- FOR SOUP
- Serving Size: 1 (542.5 g)
- Calories 502.8
- Total Fat - 32.1 g
- Saturated Fat - 11.2 g
- Cholesterol - 109.1 mg
- Sodium - 925.4 mg
- Total Carbohydrate - 32.9 g
- Dietary Fiber - 6 g
- Sugars - 5.7 g
- Protein - 20.7 g
- Calcium - 71.2 mg
- Iron - 3 mg
- Vitamin C - 32.4 mg
- Thiamin - 0.4 mg
FOR THE MEATBALLS
Place the rice in a microwave-safe container (I use a pyrex measuring cup). Add water to cover by about 2 inches. Place in microwave for 2 minutes until water boils. Set aside for 10 minutes.
Place the beef and pork in a medium bowl.
In a small blender, place the egg, mint, chile, onion, oregano, cumin and salt. Process until liquefied. Add the liquefied mixture to the bowl with the meat and use your hands to combine well.
Drain the rice and rinse with cold water until cool. Drain well and add to the meat, using your hands to combine the mixture well. If the mixture feels too loose, add a bit of bread crumbs until it feels like it will hold. Not too much!!!
Form small meatballs, about 1 1/2 inches in diameter. Set aside.
FOR THE SOUP
In a small saucepan, boil enough water to cover the tomatoes. Once boiling, add the tomatoes and boil for about 3-5 minutes, until the skins split. Remove from water and slip the skins off the tomatoes. Add them to the used blender jar.
Add the chile, onion, and garlic to the blender container. Process until smooth.
In a heavy-bottomed saucepan, heat the lard or canola oil. Add the liquefied tomato mixture (it WILL splatter!!!) and "fry" for about 5 minutes.
Meanwhile, heat the broth to a boil in a large pot or Dutch-oven. Add the tomato sauce and return to a boil. Add the meatballs, one by one, slowly, allowing each one to develop a slightly cooked exterior before piling more on top. Simmer the meatballs for about 25 minutes.
Meanwhile, prepare the carrots and potatoes. After 25 minutes of cooking time, add the carrots, potatoes and cilantro to the pot. Continue to simmer until the potatoes and carrots are done. Taste and adjust seasoning as needed.
While the veggies are simmering, peel and dice the avocado, set aside in a small bowl. Combine the finely diced onion and cilantro and set aside in a separate bowl. Heat the cooked white rice.
To serve, ladle the meatball soup into serving dishes. Garnish with a tablespoon of hot cooked white rice, diced avocado, and onion/cilantro. We typically serve the soup plain and each person garnishes at the table, as they wish. Serve with plenty of hot corn tortillas!
Tips & Variations
- Small blender