Ingredients for Authentic Sopa De Albondigas Meatball Soup
- 1 lb ground beef
- Fresh Mint (not used in recipe)
- 1/2 cup fresh cilantro, chopped
- 1/2 cup finely chopped white onion (for meatballs) and 1 medium white onion, chopped (for soup)
- 1 teaspoon salt (for meatballs), plus more to taste
- 1/2 teaspoon black pepper
- 1 large egg
- 2 dried ancho chilies, stems removed, roughly chopped
- 2 dried guajillo chilies, stems removed, roughly chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 clove garlic, minced (for meatballs) and 2 cloves garlic (for chili base)
- 2 tablespoons olive oil
- Enough water to cover chilies, 2 cups water (for blending), and 8 cups water (for soup base)
- 1 teaspoon ground cumin
- Chicken Bouillon Cubes (not used in recipe)
- 2 beef bouillon cubes
- 2 medium carrots, chopped
- 1 small chayote squash, peeled and chopped
- 2 medium red potatoes, diced
- 1 cup fresh green beans, trimmed
- 1 lime, cut into wedges (for garnish)
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How to Make Authentic Sopa De Albondigas Meatball Soup
- **Prepare the Meatballs:** In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup finely chopped onion, 1 egg, 1 clove minced garlic, 1 tbsp chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper. Gently mix until just combined. Do not overmix.
- **Shape the Meatballs:** Roll the meat mixture into 1-inch meatballs. Place them on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes.
- **Prepare the Chili Base:** In a small saucepan, combine 2 dried ancho chilies (stems removed and roughly chopped), 2 cloves garlic, and 1 (14.5 oz) can diced tomatoes, undrained. Add enough water to cover the chilies completely.
- **Simmer the Chili Base:** Bring the chili mixture to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes.
- **Blend the Chili Base:** Transfer the simmered chili mixture to a blender along with 2 cups of water. Blend until smooth (about 5 minutes). Strain through a fine-mesh sieve into a bowl, pressing on the solids to extract as much flavor as possible. You may need to do this in batches.
- **Make the Soup:** Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat. Sauté 1 medium chopped onion for 2 minutes until softened. Add 2 chopped carrots and stir for another minute.
- **Add the Broth and Vegetables:** Pour in 8 cups of water, 1 teaspoon ground cumin, 2 beef bouillon cubes, 1 chopped chayote squash, 2 medium diced potatoes, and 1 cup trimmed green beans. Bring to a boil.
- **Add the Chili Blend:** Stir in the strained chili blend. Taste and season with salt as needed. Bring the soup back to a boil, then reduce heat to low.
- **Add the Meatballs:** Gently add the meatballs to the soup one by one. Stir gently to incorporate.
- **Simmer:** Cover and simmer for 30 minutes, or until the meatballs are cooked through and the vegetables are tender.
- **Serve:** Ladle the soup into bowls and garnish with chopped fresh cilantro and lime wedges. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
20g
Fat
40g
Carbs
7g
