Sopa De Albondigas Recipes

SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)

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.

AUTHENTIC SOPA DE ALBONDIGAS (MEATBALL SOUP)

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!

SOPA DE ALBóNDIGAS

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.

SOPA DE ALBONDIGAS

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.

ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP)

Steps:

• Make the soup base: Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add stock, water, and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.

SOPA DE ALBONDIGAS

Steps:

• Combine 1 cup chicken broth and tomato in a blender; blend until smooth.
• Transfer tomato mixture to a large pot; add remaining 11 cups broth. Bring to a boil, skimming off any foam that rises to the top. Season broth with salt and pepper.
• Mix ground chuck, hot pepper, garlic, and cumin together in a bowl. Season with salt and pepper. Scoop ground chuck mixture into a small ball; press 1 cube of pepper Jack cheese and 1 chunk of egg into the center and roll meatball to seal. Repeat with remaining chuck mixture, cheese, and eggs.
• Lower meatballs gently into the boiling broth. Add potatoes, onion, white rice, and cilantro. Simmer until meatballs are no long pink and potatoes and rice are tender, 20 to 30 minutes.

MEXICAN MEATBALL AND CHIPOTLE SOUP (SOPA DE ALBONDIGAS Y CHIPOTLE)

Steps:

• Combine 6 Roma tomatoes, 1/2 onion, chipotle peppers, and garlic in a blender. Process until smooth.
• Heat oil in a soup pot over medium heat. Add tomato mixture to hot oil. Cook until color changes, about 5 minutes. Add chicken stock; reduce heat and simmer soup until ready to add meatballs, about 10 minutes.
• Combine beef and pork in a bowl. Add 3 chopped Roma tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well, using your hands, until uniform. Use clean, wet hands to form mixture into balls 1/4 cup at a time. Place on a baking sheet.
• Bring soup to a rolling boil. Place a meatball into a ladle; submerge and release it into the boiling liquid. Repeat with remaining meatballs.
• Stir potatoes and zucchini into the soup and return to a boil. Reduce heat, season with salt, and cover the pot. Simmer until meatballs are no longer pink and vegetables are tender, about 30 minutes.

CALDO DE ALBONDIGAS (MEATBALL SOUP WITH VEGETABLES)

Steps:

• Before you begin, mix your albondigas(meatball) ingredients and roll them to desired size. Keep refrigerated while you prep your remaining ingredients. If adding mint, add as you mix the albondigas(meatballs)
• In a large pot, heat about 2 tablespoons of oil to medium heat. Add the onions, garlic, carrots and celery and cook for 5 to 7 minutes. Add the tomatoes, lime juice, cilantro, bay leaves and broth. Bring to a boil, taste for salt and other spices at this time. Adjust the seasonings to taste. Bring up to a simmer or low boil.
• If adding potatoes, you will add them at this time. let cook for a few minutes.
• Carefully drop the meatballs gently into the soup, one at a time. Once all the meatballs are added, bring back up to a boil, reduce the heat and let soup simmer for a 15 minutes. Add the Squash and continue cooking for 20 minutes. Resist stirring until meatballs are cooked through. Taste for salt. Serve with warm corn tortillas. Garnish with fresh cilantro, avocado, minced chile serrano and lime wedges.