Mexican-Style Sopa de Albóndigas (Meatball Soup) 🍲🔥
310kcal
Ingredients
- 1 lb Ground beef
- 2 eggs
- 1/3 cup uncooked rice (crucial for texture!)
- 1/4 cup chopped white onion
- 1/4 cup chopped cilantro
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp cumin
- 1/4 tsp oregano
- 1/4 tsp salt
- 3-4 Roma tomatoes
- 1/4 onion
- 2 garlic cloves
- 1 cup water
- 1 tbsp chicken bouillon
- 1 tbsp tomato bouillon
- 3 chipotle peppers in adobo (optional for spice)
- 2 fresh corn (cut into rounds)
- 2-3 potatoes
- 2 carrots
- 1 zucchini
- 1/2 bunch cilantro
- salt to taste
- 7 cups of water
Method
- Meatballs: Mix ground beef, eggs, uncooked rice, onion, cilantro, and seasonings. Form into balls and set aside.
- Blend Base: Blend tomatoes, onion, garlic, chipotle peppers (if using), bouillons, and 1 cup of water until smooth.
- Boil: Add the blended base and 7 cups of water to a large pot. Bring to a boil over medium-high heat.
- Cook Meatballs: Carefully add the meatballs to the boiling broth. Cook for 15 minutes.
- Corn: Add the corn rounds. Cover and simmer for 20 minutes on medium-low.
- Hard Veggies: Add chopped potatoes and carrots. Cover and cook for 15 minutes.
- Finish: Add zucchini and fresh cilantro. Cover and cook for the final 10 minutes.
- Serve: Serve hot with a squeeze of fresh lime and extra cilantro/onion on top!
Nutrition
Serving1large bowlCalories310kcalCarbohydrates28gProtein22gFat12gSaturated Fat4.5gCholesterol115mgSodium890mgFiber4gVitamin A4200IUVitamin C25mg
Notes
- Uncooked Rice: Don't use cooked rice in the meatballs! The uncooked rice absorbs the broth as it cooks, making the meatballs incredibly tender and flavorful.
- Spice Control: If you're cooking for kids who don't like spice, skip the chipotle peppers. The soup will still be delicious thanks to the tomato bouillon.
- Staggering Veggies: Adding the vegetables in stages (corn first, zucchini last) ensures that every vegetable is perfectly cooked and not mushy.