ADVERTISEMENT
Instructions:
1. Prepare the Meatballs:
- In a large bowl, combine the ground beef, uncooked rice, egg, chopped onion, garlic, cilantro, ground cumin, oregano, salt, and pepper.
- Mix everything together until well combined.
- Using your hands, form the mixture into small meatballs, about the size of a golf ball. Set them aside.
2. Cook the Broth:
- In a large pot, add the broth, tomatoes, carrots, potatoes, celery, onion, garlic, and bay leaf.
- Bring to a boil over medium-high heat, then reduce to a simmer and let cook for about 10-15 minutes, until the vegetables are starting to soften.
3. Add the Meatballs:
- Gently add the prepared meatballs into the simmering broth, being careful not to break them.
- Let the soup simmer for about 25-30 minutes, or until the meatballs are cooked through and the vegetables are tender.
- Taste the broth and adjust with salt and pepper as needed. If you want a bit more heat, add in the dried chilies (or fresh jalapeños) for a little extra kick.
4. Serve:
- Once the meatballs are cooked, remove the bay leaf and any whole pieces of onion or garlic.
- Ladle the soup into bowls, making sure to include plenty of meatballs and broth with the veggies.
- Garnish with fresh cilantro and a squeeze of lime for added brightness and flavor.
Why Sopa de Albóndigas is a Mexican Favorite
Sopa de Albóndigas has earned its place as a beloved comfort food throughout Mexico. The combination of savory meatballs and a rich, flavorful broth makes for the ultimate satisfying meal, whether it’s enjoyed on a chilly evening or as part of a festive family gathering.
The rice-filled meatballs soak up the broth’s flavors, creating a delicious balance of tender meat, savory spices, and hearty vegetables. The addition of fresh herbs like cilantro and a squeeze of lime adds brightness and a refreshing contrast to the rich flavors.
Customizations and Tips:
- Spicy Kick: If you like a bit of heat, add chopped jalapeños or dried chipotle peppers to the soup for a smoky, spicy depth.
- Extra Veggies: Feel free to add other vegetables, such as zucchini, green beans, or corn, to make the soup even more hearty and colorful.
- Make it Gluten-Free: If you’re avoiding gluten, make sure to use rice (instead of bread crumbs) for the meatballs and check that your broth is gluten-free.
- Slow Cooker Version: You can prepare this soup in a slow cooker. Brown the meatballs slightly first, then add everything to the slow cooker and cook on low for 4-6 hours or high for 2-3 hours.
Serving Suggestions:
- Warm Tortillas: Serve your Sopa de Albóndigas with warm corn tortillas or tortilla chips for dipping.
- Mexican Rice: Pair the soup with a side of Mexican rice for a more filling meal.
- Sliced Avocado: Add some creamy sliced avocado on the side for extra texture and flavor.
Final Thoughts:
Sopa de Albóndigas is the epitome of Mexican comfort food. This rich and flavorful dish brings together simple ingredients to create a nourishing and filling meal. Whether you’re making it for a family dinner or for a special occasion, it’s a guaranteed crowd-pleaser that will leave everyone asking for seconds.
Give this classic recipe a try, and enjoy the warmth and heartiness that comes with every bite of these savory meatballs and delicious broth. It’s a true taste of home!
ADVERTISEMENT