Sopa de Albondigas (Meatball soup)
Sopa de Albondigas translates to meatball soup. Yes I know it sounds weird but, it is actually quite delicious. I love making this soup as it always takes me back home. I know you’ll enjoy this recipe as much as I do.
The first thing I like to start off by doing is to start getting the veggie broth that I will be using together. That way I can add my meatballs into the broth as I make them. Add a whole tomato, ¼ onion and a small clove of garlic, and about 3 tbs of chicken broth into a blender. Blend and pour into a big pot. Fill up your bender with more water and add that to your pot as well. You will add salt or chicken bouillon for taste later.
Now that your veggie broth is ready you can start on the meatballs. If it seems like you need more water, add more. Your water should cover the meatballs and you should have enough space for the veggies as well.
To start with the meatballs you will need half-cooked rice as in rice that is only partially cooked. To do this use ¼ cup of white rice add ¼ cup of water and put to simmer on high heat for 15 mins.
You don’t want to cook the rice all the way because we will be adding this to our ground beef later, the rice will become fully cooked within the soup.
Next, you will want to add an egg, garlic powder, chopped chipotle peppers, the half-cooked rice you have already prepared, and 3 – 4 tbs of chicken bullion powder or salt.
Now, turn on your pot of veggie broth and start rolling the ground beef into small bite-size balls and gently placing them in the broth as you go. Once all the beef is rolled, add in your chopped potatoes, carrots, celery, and cabbage. Feel free to add squash and corn on the cob as they are very common as well.
Cook for 30 – 35 minutes on medium heat. Check for taste and add salt or chicken bouillon if needed. Also, we eat this with lime and Tapatio and I like to add a scoop or two of red rice to my bowl at the end.
My mother ended up telling me later that you only add red rice to the Mexican beef soup and not this one. But, I’m so used to it now and I actually really enjoy it this way. If you’re curious and would like to try making your own red rice, here is a red rice recipe link <—. But of course, it’s optional.
Thanks again for the blog article. Really looking forward to read more. Much obliged. Cristen Lanie Jennee