Sopa De Albondigas
Submitted by junjock
Traditional Mexican meatball soup with mint and cilantro in the albondigas, simmered in rich beef broth with chayote squash, carrots, cabbage, leeks, and small pasta.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minSopa de albondigas is the soul of Mexican home cooking: a steaming bowl of herb-laced meatballs simmered in rich broth with vegetables.
The meatballs are what set this apart. Fresh mint leaves and cilantro (stems and all) get mixed right into the ground beef along with chopped onion and tomato. Those herbs perfume each little ball from the inside out as they poach gently in the broth.
Julienned chayote squash, carrots, sliced leeks, shredded cabbage, and small pasta shells fill out the bowl. It’s hearty without being heavy, and the broth ties everything together.
Serve it steaming hot with warm tortillas on the side for a meal that feeds the belly and the soul.
Kitchen Tips
- Use the strongest beef broth you can get, or make your own from bones. A weak broth makes a weak soup, and this recipe depends on that rich, beefy backbone.
- Shape the meatballs small, about ¾ inch. They cook faster, stay tender, and fit neatly on a spoon with the vegetables.
- Chayote (also called mirlaton or huisquil) is a mild squash found in Latin markets. Zucchini works as a pinch-hitter if you can’t find it.
Ingredients
Directions
Note: Chayote is also called Mirlaton or Huisquil, and is a type of squash.
Make the meatballs: Mix all ingredients and shape into ¾ inch meatballs.
Bring the broth to a low simmer and add the vegatables.
Add the meatballs and top them with the paste.
Cover and simmer over low heat for 30 minutes.
Serve hot in bowls, with tortillas.
Note: I like to make my own beef broth for all recipes, but particularly for this one, as it needs a rather strong broth.
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