Authentic Sopa De Albondigas Recipes

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SOPA DE ALBóNDIGAS



Sopa de Albóndigas image

Sopa de albóndigas is one of those comfort foods that bring back memories of my homeland. My mom always adds potatoes, carrots, chayotes, or some sort of vegetable into the tomato broth to make enough for a large family like ours. And it is a good way to get the kids to eat their veggies.

Provided by Mely Martínez

Categories     Beef     Soups

Time 35m

Number Of Ingredients 18

1/2 cup long white rice
Boiling water enough to cover the rice
3/4 pound ground pork (finely ground)
3/4 pound ground lean beef (finely ground)
2 small zucchini squash (about 6 ounces)
2 eggs
1/4 scant teaspoon oregano
3 sprigs of fresh mint or 1 teaspoon powdered dried mint
8 peppercorns
3/4 teaspoon salt
1/4 scant teaspoon ground cumin
1/3 onion (chopped)
3 medium tomatoes (about 3/4 pound)
1 clove of garlic finely chopped
Boiling water to cover tomatoes
2 Tablespoons peanut or safflower oil
1 medium onion (thinly sliced)
4 cups of chicken broth

Steps:

  • Cover the rice well with boiling water and let it soak for about 45 minutes. Place the meats in a large bowl and mix well.
  • Trim the squash and chop them very finely. Add the squash and chopped onion to the meat. Blend the eggs with the herbs and spices until smooth. Mix well into the meat. Add salt.
  • Drain the rice and add it to the mixture. Make 24 meatballs, each about 1-1/2 inch in diameter, or any size of your preference.
  • Pour the boiling water over the tomatoes and cook it for about 5 minutes.Skin the tomatoes, place them into the blender along with the chopped garlic clove and blend until almost smooth.
  • Heat the oil and cook the onion gently, without browning, until soft.
  • Add the tomato puree, bring it to boil, and let it cook fast for about 3 minutes. Add the broth to the tomato sauce and bring it to simmer.
  • Add the meatballs, cover the pan, and let them simmer for about one hour and 15 minutes to one hour and 30 minutes. Serve in deep bowls with plenty of sauce.
  • If you want to make this soup a little spicy add some sliced jalapeños to the simmering sauce. Or add some canned chipotles to the blender with the tomatoes.

Nutrition Facts : ServingSize 1 g, Calories 387 kcal, Carbohydrate 20 g, Protein 27 g, Fat 22 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 131 mg, Sodium 972 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 13 g

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 (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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