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Sopa de Albondigas (Mexican Meatball Soup)

Sopa de Albondigas (Mexican Meatball Soup) Recipe

It's kind of funny for a gringa like me to say this is a favorite I grew up on, but it's true; my dad learned it from a Mexican friend way back, and it's been my favorite soup as long as I can remember. My dad always uses celery; I don't always have it around, it's fine to omit it. Feel free to adjust seasonings to taste. The tomatillos thicken this dish as well as adding flavor; I haven't seen them in any other recipe, but I consider them essential! Almost all measurements are approximate; I just judge by eye and throw stuff in! This soup is killer with homemade tortillas.
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Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine Mexican
Calories 320.8 kcal

Ingredients
  

For broth

  • 3 tablespoons vegetable oil
  • 1 onion, chopped
  • 3 -5 cloves garlic, minced
  • 2 stalks celery, chopped (optional)
  • 1 teaspoon whole cumin seed
  • 1 1/2-2 cups low sodium vegetable broth or 1 1/2-2 cups broth (I use homemade)
  • 1 (14 1/2 ounce) can peeled diced tomatoes, undrained
  • 5 -7 tomatillos, papery skins removed,washed and diced (depending on size)
  • 3 -4 cups water (depending on how much stock you used and how thin you like your soup)
  • 1 bunch cilantro, washed and chopped
  • 1/3 cup white rice or 1/3 cup brown rice
  • 2 -4 carrots, peeled and sliced (depending on size)
  • salt
  • pepper

For meatballs

  • 1 lb lean ground beef
  • 1/3 cup plain breadcrumbs or 1/3 cup Italian seasoned breadcrumbs (I use Progresso)
  • 1 teaspoon ground cumin
  • 1 tablespoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1 egg

Instructions
 

  • In a dutch oven or other soup pot with tight-fitting lid, saute onion, garlic, celery (optional), and cumin seed in hot oil until onions begin to look clear.
  • Add broth, tomatoes (with juice), water, tomatillos, and cilantro.
  • Add salt and pepper to taste.
  • Bring to a boil.
  • Reduce to a simmer and add carrots and rice.
  • Make meatballs: Begin by mixing breadcrumbs, cumin, oregano, and garlic powder.
  • Knead in ground beef until thoroughly mixed.
  • Add egg and knead in.
  • (If needed, add additional breadcrumbs; texture at this point should be slightly firmer than ground beef with nothing added.) Form into small (about 1/2-inch) meatballs.
  • Bring broth back to a boil.
  • Add meatballs to hot broth.
  • Reduce to a simmer and cook for about 30 minutes.

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Nutrition

Serving: 287gCalories: 320.8kcalCarbohydrates: 24.6gProtein: 19.4gFat: 16.2gSaturated Fat: 4.4gCholesterol: 84.4mgSodium: 276.2mgFiber: 3.3gSugar: 6.2g
Keyword < 60 Mins, Inexpensive, Meat, Mexican, Savory, Stove Top
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