Authentic Sopa De Albondigas Recipes

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SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)



Sopa de Albóndigas (Mexican Meatball Soup) image

Ask 10 people for a recipe for a particular dish, and you'll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family's tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: "My mom always told me that when the rice is done, the soup is ready," Mr. Avila said. "She used it almost as a timer." The toppings - piled on as you would atop chili - skew cheffy, but they are entirely optional.

Provided by Alexa Weibel

Categories     dinner, soups and stews, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 26

2 pounds ground beef
1 pound ground pork
1/2 cup uncooked long-grain rice
1/3 cup chopped fresh mint
3 garlic cloves, minced
1 tablespoon kosher salt
1 1/2 teaspoons black pepper
2 tablespoons olive oil or vegetable oil
1 medium yellow onion, peeled and diced (about 1 1/2 cups)
4 medium carrots, peeled and cut on an angle into 1/2-inch slices
3 medium celery stalks, peeled and cut on an angle into 1/2-inch slices
1 large red potato, cut into 1-inch cubes
Kosher salt and black pepper
3 tablespoons tomato paste
3 garlic cloves, minced
2 bay leaves
2 teaspoons dried oregano, preferably Mexican
2 teaspoons ground cumin
8 cups chicken stock (2 quarts)
1 (8-ounce) can tomato sauce
Crumbled queso fresco, panela or cotija
2 avocados, halved lengthwise, pitted and thinly sliced crosswise or diced
Mini sweet peppers, thinly sliced into rounds
Serrano and habanero chiles, very thinly sliced
Small fresh cilantro sprigs or chopped fresh cilantro
Lime wedges, for squeezing

Steps:

  • Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
  • In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
  • Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
  • Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.

SOPA DE ALBONDIGAS



Sopa de Albondigas image

This recipe, which I found in an old Sunset cookbook, is the only one I've found that's as good as our favorite little family-owned Mexican restaurant. . .

Provided by CCLady

Categories     Meat

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 15

1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons cooking oil
4 cups water
2 (10 1/2 ounce) cans beef broth
1 (6 ounce) can tomato paste
2 medium potatoes, peeled & cubed
2 medium carrots, sliced
1 beaten egg
1/4 cup finely snipped cilantro or 1/4 cup parsley
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1 lb ground beef
1/4 cup long grain rice, uncooked

Steps:

  • In a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
  • Stir in water, broth and tomato paste.
  • Bring to a boil; add potatoes and carrots.
  • Simmer 5 minutes.
  • Meanwhile combine egg, cilantro or parsley, salt, oregano and pepper.
  • Add ground beef and rice and mix well.
  • Form into 1-inch meatballs.
  • Add, a few at a time, to the simmering soup.
  • When all meatballs are added, bring soup back to boiling.
  • Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.

AUTHENTIC SOPA DE ALBONDIGAS



Authentic Sopa De Albondigas image

My grandmother's recipe has finally found it's way to my hands! YAY I made this and it is the absolute best Albondigas I've ever had... The only difference between the torn and worn recipe my Nana gave me and this one...I've translated to English and Americanized/Modernized some of the measurements. It's AUTHENTIC, too! None...

Provided by Melissa Baldan

Categories     Beef Soups

Number Of Ingredients 27

MEATBALLS
1 lb ground beef
1 Tbsp fresh mint, minced
1 Tbsp fresh cilantro, minced
1 Tbsp white onion, minced
1 tsp salt
1/4 tsp black pepper
2 eggs
THE SOUP
2 dried ancho chilies
2 dried guajillo chiles (if you can't find these, double the anchos)
1 roma tomatoe
3 garlic cloves
1 Tbsp vegetable oil
1/4 white onion, sliced thin
6 c water
1/4 tsp cumin
2 chicken bouillon cubes
1 beef bouillon, cubes
2 carrots, sliced in half lengthwise and then cut into 1 inch pieces)
1 chayote squash, (cut into 1 inch pieces)
1 red potato (cut into 1 inch pieces)
1/2 c green beans, fresh (ends removed and snapped in quarters)
salt
GARNISH
cilantro, fresh
lime (quartered)

Steps:

  • 1. Mix all meatball ingredients together and form balls using 3 tablespoons mixture. Place, covered, in fridge until ready to cook.
  • 2. In a small saucepan place the dried chilies, garlic cloves and tomato and fill with water until all are completely covered. Boil on medium high for 10-15 minutes.
  • 3. In a large stockpot, heat oil and sautee onions for 2 minutes Add carrots, water, cumin, all bouillon, chayote, potatoes and green beans.
  • 4. While the soup is heating, drain the chili mixture and put in blender with 2 cups fresh water. Blend until all is incorporated and smooth.
  • 5. Using a fine mesh strainer, strain the blended mixture into the stock pot. (This can be tricky because the skin and seeds will get stuck so you'll need to be patient and not dump all the mixture at once. You should do it about 1/3 at a time, rinsing the strainer in between.)
  • 6. Once all the chili mixture has been strained to stock stir well and bring to a boil. Add salt as needed at this point. Reduce to medium and cook for 15 minutes.
  • 7. Reduce heat to medium low. Add in the meatballs, one at a time. Gently stir making sure the meatballs are covered. Place a lid on the stock pot and cook for 30 minutes.
  • 8. Serve the soup with chopped cilantro and a lime wedge.

MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)



Mama's Old-Fashioned Albondigas (Meatball Soup) image

This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.

Provided by SpiceUpYourLife

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h25m

Yield 12

Number Of Ingredients 25

1 gallon water
3 cups tomato sauce
1 yellow onion, quartered
4 tablespoons chicken bouillon (such as Knorr®)
3 cloves garlic, minced
1 tablespoon dried oregano
3 pounds lean ground beef
3 eggs
½ cup tomato sauce
¼ cup uncooked white rice
¼ cup chopped fresh cilantro
1 tablespoon seasoned salt (such as Season-All®)
1 tablespoon dried oregano leaves
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
10 small baby potatoes
5 large carrots, sliced diagonally
5 stalks celery, sliced diagonally
2 zucchini, chopped
2 cups thickly shredded green cabbage
1 lemon, sliced into wedges
2 avocados, chopped
¼ cup chopped fresh cilantro

Steps:

  • Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
  • Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
  • Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
  • Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
  • Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

Nutrition Facts : Calories 368.6 calories, Carbohydrate 29.5 g, Cholesterol 127.8 mg, Fat 15.3 g, Fiber 5.5 g, Protein 29.2 g, SaturatedFat 5.8 g, Sodium 1125.3 mg, Sugar 7.2 g

AUTHENTIC SOPA DE ALBONDIGAS (MEATBALL SOUP)



Authentic Sopa De Albondigas (Meatball Soup) image

My MIL has been making this soup for my husband since he was a small child. Definitely comfort food in his book. Please do not pass this recipe of thinking its time consuming or complex. I promise if you think of it in two easy steps it really is simple. One of the tastiest soups I have ever had.

Provided by cervantesbrandi

Categories     Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 24

1 lb ground beef
1 tablespoon of fresh mint (minced, AKA yerba buena)
1 tablespoon cilantro (minced)
1 tablespoon white onion (minced)
1 teaspoon salt
1/4 teaspoon black pepper
2 eggs
2 ancho chilies
6 guajillo chilies
1 roma tomato
3 garlic cloves
1 tablespoon oil
1/4 white onion (thinly sliced)
6 cups water
1/4 teaspoon cumin (ground)
2 chicken bouillon cubes
1 beef bouillon cube
2 carrots (sliced in half lengthwise and then in bite size pieces)
1 chayote (chopped into bite size pieces)
1 red potatoes (diced in bite size pieces)
1/2 cup green beans (ends snapped, then broken into bite size pieces)
salt
cilantro (to garnish)
lime wedge (to garnish)

Steps:

  • Mix the meatball ingredients together in a bowl until combined. Shape the meatballs into walnut sized balls. Place the meatballs on a clean plate, cover with plastic and refrigerate until you are ready to cook them.
  • Place the dry chilies, garlic cloves and tomato into a small sauce pan. Fill with water until the chilies are completely covered. Boil the chilies and tomato on medium high heat for 15 minutes. Cover and set aside.
  • In a large stock pot, heat the oil. Saute the onions for 2 minutes. Add in the carrots and stir. Pour in the water, cumin, bouillon cubes, chayote, potatoes and green beans.
  • While the soup is heating up, place the tomato, chilies and garlic in the blender with 2 cups of fresh water. Blend on high or 5 minutes.
  • Using a fine mesh strainer, strain the blended chile into the stock pot scraping the bottom with a spoon. This may require two or three times (seeds and skins will get stuck so you may have to do this in two or so batches rinsing the sieve clean after each time.) Once you have strained all of the chile into the stock pot, stir and bring to a boil. Once the soup is boiling taste the soup and add salt if needed. Cook the soup for 15 minutes.
  • Next, turn the heat down to medium low. Add in the meatballs one at a time until they are all in the pot. Gently stir the soup to make sure the meatballs are incorporated in with the broth and vegetables. Cover the soup and cook for an additional 30 minutes.
  • Serve the soup in bowls garnished with chopped cilantro and lime wedges.
  • Enjoy!

Nutrition Facts : Calories 419.6, Fat 24.3, SaturatedFat 8.2, Cholesterol 170.5, Sodium 1473.7, Carbohydrate 22.8, Fiber 5.6, Sugar 5.2, Protein 28.3

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