Sopa de Albondigas - Mexican Meatball Soup
Recipe: #16485
December 27, 2014
Categories: Ground Beef, Rice, Mexican, Cinco de Mayo Sunday Dinner, Gluten-Free, Non-Dairy, Fresh Tomatoes, Spicy, more
"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."
Original is 7 servings
Ingredients
- MEATBALLS
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- FOR SOUP
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- Garnishes
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Nutritional
- 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
Step by Step Method
FOR THE MEATBALLS
Step 1
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.
Step 2
Place the beef and pork in a medium bowl.
Step 3
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.
Step 4
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!!!
Step 5
Form small meatballs, about 1 1/2 inches in diameter. Set aside.
FOR THE SOUP
Step 6
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.
Step 7
Add the chile, onion, and garlic to the blender container. Process until smooth.
Step 8
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.
Step 9
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.
Step 10
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.
Step 11
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.
Step 12
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
- Small blender
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Try to buy ground beef and pork with a fat content of at least 15% for the best flavor and texture.
- Substitute chile serrano with jalapeno if desired, but the serrano will give the soup a bit more heat.
- Ground pork can be substituted with ground turkey for a leaner option. The benefit of this substitution is that it reduces the fat content of the dish while still providing a delicious flavor.
- Chile serrano peppers can be substituted with bell peppers for a milder option. The benefit of this substitution is that it reduces the spiciness of the dish while still providing a flavorful taste.
Vegetarian Variation Replace the beef and pork with an equal amount of cooked lentils, mushrooms and walnuts. Use vegetable broth in place of beef or chicken broth. Omit the egg and breadcrumbs from the meatball mixture. Replace the lard with olive oil.
Asian-Style Variation Replace the beef and pork with an equal amount of cooked shrimp, ground turkey and mushrooms. Add 1/2 teaspoon of grated ginger and 1/2 teaspoon of garlic powder to the meatball mixture. Use chicken broth in place of beef or pork broth. Replace the lard with sesame oil. Serve the meatballs with a soy sauce-based dipping sauce.
Mexican Street Corn Salad - A summery side dish that compliments the Mexican Meatball Soup perfectly! This salad is a great combination of sweet and savory flavors, with the creamy mayonnaise dressing and the crunch of the corn. The hint of lime and cilantro add a perfect touch of brightness and make this side dish a must-have for your Mexican-inspired meal!
Mexican Rice Pilaf - This Mexican-inspired rice pilaf is a great accompaniment to the Mexican Street Corn Salad. It's a flavorful and hearty side dish with a hint of Mexican spices. The combination of the Mexican Street Corn Salad and the Mexican Rice Pilaf will create a flavorful and balanced meal that is sure to please!
FAQ
Q: How long do I cook the meatballs?
A: Simmer the meatballs for about 25 minutes, or until they are cooked through.
Q: What type of meat should I use?
A: Ground beef or ground turkey are both suitable options for making meatballs. You can also use a combination of the two.
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Fun facts:
The Mexican state of Jalisco, where this recipe originates from, is also the birthplace of tequila!
The combination of beef and pork in this recipe is a nod to the traditional Mexican dish, “mole de olla”, which was a favorite of the famous Mexican artist Frida Kahlo.