Authentic Sopa De Albondigas Meatball Soup Recipe

Ingredients for Authentic Sopa De Albondigas Meatball Soup

• 1 lb ground beef
• Of Fresh Mint
• chopped fresh cilantro, to taste
• White Onion
• 1 tsp salt + to taste
• 1/2 tsp black pepper
• Eggs
• Ancho Chilies
• Guajillo Chilies
• Roma Tomato
• Garlic Cloves
• 2 tablespoons olive oil
• 8 cups + enough to cover chilies + 2 cups for blending
• 1 teaspoon ground cumin
• Chicken Bouillon Cubes
• Beef Bouillon Cube
• 2 chopped carrots
• 1 chopped chayote squash
• Red Potatoes
• 1 cup trimmed green beans
• Lime Wedge

How to Make Authentic Sopa De Albondigas Meatball Soup

1. **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.
2. **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.
3. **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.
4. **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.
5. **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.
6. **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.
7. **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.
8. **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.
9. **Add the Meatballs:** Gently add the meatballs to the soup one by one. Stir gently to incorporate.
10. **Simmer:** Cover and simmer for 30 minutes, or until the meatballs are cooked through and the vegetables are tender.
11. **Serve:** Ladle the soup into bowls and garnish with chopped fresh cilantro and lime wedges. Enjoy!