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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mexican meatball soup aka sopa de albondigas. It is 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 favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Mexican Meatball soup aka Sopa de Albondigas is something which I have loved my entire life. They are fine and they look fantastic.

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. Place the meatballs on a clean plate, cover with plastic and refrigerate until you are ready to cook them.

To get started with this recipe, we have to prepare a few components. You can have 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. Get Sauce
  2. Make ready 5 roma tomatoes
  3. Make ready 1/4 a small onion
  4. Make ready 1 clove garlic
  5. Make ready Soup
  6. Make ready 10 cup boiling water (or as needed/desired)
  7. Prepare 1/2 head Onion (medium sized)
  8. Prepare 3 clove garlic
  9. Make ready 1 1/2 cup carrots (diced)
  10. Prepare 1 1/2 cup chayote (diced)
  11. Get 2 cup potatoes (sliced)
  12. Get 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. Take 1 Salt to taste
  15. Make ready 5 Cilantro with stems
  16. Make ready Meatballs
  17. Make ready 1 lb ground beef (or any ground meat of your choice)
  18. Prepare 1/2 cup white rice
  19. Take 1 egg
  20. Prepare 1 tbsp mint (finely chopped)
  21. Make ready tsp 1/8 of salt
  22. Prepare 1 tbsp all purpose flour (optional)

Then add the sauce to the boiling pot. 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.

Steps 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!

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. The taste of mint in this dish is essential. 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) Lydia.

So that’s going to wrap it up for this special food mexican meatball soup aka sopa de albondigas recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!