Mexican Meatball soup aka Sopa de Albondigas
Mexican Meatball soup aka Sopa de Albondigas

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, mexican meatball soup aka sopa de albondigas. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Mexican Meatball soup aka Sopa de Albondigas is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Mexican Meatball soup aka Sopa de Albondigas is something that I’ve loved my entire life.

This recipe is adjusted from the book The Cuisines of Mexico by Mrs. In her book the name of the recipe appears as: "Albondigas de Jalisco", and as she has mentioned, every region has its own recipe and my guess is that everyone will say: "my mom's albondiga's soup is the best". In a big pot boil the water along with the garlic and the onion. (On medium to low heat) Cover with a lid. Blend together the tomatoes, onion, and garlic in a blender (do not add water into the blender).

To begin with this particular recipe, we have to first prepare a few components. You can cook mexican meatball soup aka sopa de albondigas using 22 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mexican Meatball soup aka Sopa de Albondigas:
  1. Prepare Sauce
  2. Make ready 5 roma tomatoes
  3. Make ready 1/4 a small onion
  4. Get 1 clove garlic
  5. Take Soup
  6. Prepare 10 cup boiling water (or as needed/desired)
  7. Get 1/2 head Onion (medium sized)
  8. Prepare 3 clove garlic
  9. Get 1 1/2 cup carrots (diced)
  10. Prepare 1 1/2 cup chayote (diced)
  11. Make ready 2 cup potatoes (sliced)
  12. Make ready 1 3/4 cup zucchini (thinly sliced)
  13. Make ready 1 tbsp KNORR Beef flavor bouillon or any kind of bouillon of your liking
  14. Prepare 1 Salt to taste
  15. Make ready 5 Cilantro with stems
  16. Get Meatballs
  17. Get 1 lb ground beef (or any ground meat of your choice)
  18. Prepare 1/2 cup white rice
  19. Make ready 1 egg
  20. Make ready 1 tbsp mint (finely chopped)
  21. Take tsp 1/8 of salt
  22. Prepare 1 tbsp all purpose flour (optional)

Mexican Meatball Soup - Sopa de Albondigas is pure Mexican comfort food made with love, then ladled in a favorite bowl to be enjoyed on a cold day. Sopa de Albondigas (Mexican Meatball Soup) Food Essay, Main Dishes, Recipes, Soup, Winter. Sopa de Albondigas (Mexican Meatball Soup) Lydia. This is a family recipe if there ever was one - I've shared another one this week HERE.

Instructions to make Mexican Meatball soup aka Sopa de Albondigas:
  1. In a big pot boil the water along with the garlic and the onion. (On medium to low heat) Cover with a lid.
  2. Blend together the tomatoes, onion, and garlic in a blender (do not add water into the blender). Then add the sauce to the boiling pot. Cover with a lid and wait until it begins to bubble. TIP: If you feel like it may need more water then do so in 1/2 cup increments.
  3. In a seperate bowl, mix with your hands or with a stand mixer with a paddle attachment, the ground beef, mint, egg, rice, salt, and flour. Form into balls (about the size of a golf ball), set them aside.
  4. Peel your vegetables (except zucchinis) and cut them thinly or into small cubes. Place the carrots and chayote in a bowl. In a seperate bowl place the zucchinis. Place the potatoes in a bowl of water and set them aside. TIP: This prevents the potatoes from browning and it removes the starch from the potatoes.
  5. Once you notice your soup boiling add your meatballs to the pot, carefully. Cover with a lid and wait for it to boil again (around 5-10 minutes depending on your stove).
  6. Once you notice your meatballs are beginning to darken and your soup is boiling, add the carrots and chayote. Cover with a lid. Make sure you have this over a low heat, you do not want to overcook your meat and veggies. TIP: If you begin to notice grease foam at the top of the pot, you may use a ladel to remove as much as you can without removing to much water.
  7. Once your pot is boiling again, check the carrots and chayote. Take one of each out of the pot. Check to see if its ready by cutting into it with a knife. If you feel a lot of resistance, then cover the pot and allow to boil for another 5 minutes. Check again and if you feel that it shows little resistance then add the potatoes. (Make sure to drain the potatoes, do not add them with the water filled with starch). Cover the pot. Boil for a few minutes. TIP: Make sure everytime you add a new ingredient or vegetable that its not fully cooked. Otherwise you will end up with a soggy mess.
  8. Add the zucchinis lastly, and cover with a lid and allow to boil for 5 minutes. Add your seasoning. Salt to taste, bouillon, and cilantro leaves. You may leave out the 1/2 onion. Cover with the lid and allow to boil for a few minutes longer. Turn off the heat. You can let it sit for a bit or serve yourseld. Enjoy!

Sopa de Albondigas (Mexican Meatball Soup) Lydia. This is a family recipe if there ever was one - I've shared another one this week HERE. I wish I could trace the full genealogy of this soup and how it developed. The copy of a copy of the cookbook with additions by my mom. Once the soup is boiling taste the soup and add salt if needed.

So that’s going to wrap it up with this exceptional food mexican meatball soup aka sopa de albondigas recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!