Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, mexican meatball soup aka sopa de albondigas. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los.
Mexican Meatball soup aka Sopa de Albondigas is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Mexican Meatball soup aka Sopa de Albondigas is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook mexican meatball soup aka sopa de albondigas using 22 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mexican Meatball soup aka Sopa de Albondigas:
- Make ready Sauce
- Get 5 roma tomatoes
- Make ready 1/4 a small onion
- Prepare 1 clove garlic
- Take Soup
- Get 10 cup boiling water (or as needed/desired)
- Prepare 1/2 head Onion (medium sized)
- Get 3 clove garlic
- Get 1 1/2 cup carrots (diced)
- Take 1 1/2 cup chayote (diced)
- Get 2 cup potatoes (sliced)
- Get 1 3/4 cup zucchini (thinly sliced)
- Prepare 1 tbsp KNORR Beef flavor bouillon or any kind of bouillon of your liking
- Take 1 Salt to taste
- Get 5 Cilantro with stems
- Make ready Meatballs
- Take 1 lb ground beef (or any ground meat of your choice)
- Make ready 1/2 cup white rice
- Prepare 1 egg
- Make ready 1 tbsp mint (finely chopped)
- Make ready tsp 1/8 of salt
- Take 1 tbsp all purpose flour (optional)
Then add the sauce to the boiling pot. Sopa de albóndigas is one of those comfort foods that bring back memories of my homeland. My mom always adds potatoes, carrots, chayotes, or some sort of vegetable into the tomato broth to make enough for a large family like ours. And it is a good way to get the kids to eat their veggies.
Instructions to make Mexican Meatball soup aka Sopa de Albondigas:
- In a big pot boil the water along with the garlic and the onion. (On medium to low heat) Cover with a lid.
- Blend together the tomatoes, onion, and garlic in a blender (do not add water into the blender). Then add the sauce to the boiling pot. Cover with a lid and wait until it begins to bubble. TIP: If you feel like it may need more water then do so in 1/2 cup increments.
- In a seperate bowl, mix with your hands or with a stand mixer with a paddle attachment, the ground beef, mint, egg, rice, salt, and flour. Form into balls (about the size of a golf ball), set them aside.
- Peel your vegetables (except zucchinis) and cut them thinly or into small cubes. Place the carrots and chayote in a bowl. In a seperate bowl place the zucchinis. Place the potatoes in a bowl of water and set them aside. TIP: This prevents the potatoes from browning and it removes the starch from the potatoes.
- Once you notice your soup boiling add your meatballs to the pot, carefully. Cover with a lid and wait for it to boil again (around 5-10 minutes depending on your stove).
- Once you notice your meatballs are beginning to darken and your soup is boiling, add the carrots and chayote. Cover with a lid. Make sure you have this over a low heat, you do not want to overcook your meat and veggies. TIP: If you begin to notice grease foam at the top of the pot, you may use a ladel to remove as much as you can without removing to much water.
- Once your pot is boiling again, check the carrots and chayote. Take one of each out of the pot. Check to see if its ready by cutting into it with a knife. If you feel a lot of resistance, then cover the pot and allow to boil for another 5 minutes. Check again and if you feel that it shows little resistance then add the potatoes. (Make sure to drain the potatoes, do not add them with the water filled with starch). Cover the pot. Boil for a few minutes. TIP: Make sure everytime you add a new ingredient or vegetable that its not fully cooked. Otherwise you will end up with a soggy mess.
- Add the zucchinis lastly, and cover with a lid and allow to boil for 5 minutes. Add your seasoning. Salt to taste, bouillon, and cilantro leaves. You may leave out the 1/2 onion. Cover with the lid and allow to boil for a few minutes longer. Turn off the heat. You can let it sit for a bit or serve yourseld. Enjoy!
The taste of mint in this dish is essential. Here's a recipe for Sopa de Albondigas (AKA Mexican Meatball Soup) a cozy, comforting meal that is full of delicious flavor. These gluten-free meatballs are made with ground beef and ground pork and use white rice instead of breadcrumbs! Mexican Meatball Soup - Sopa de Albondigas is pure Mexican comfort food made with love, then ladled in a favorite bowl to be enjoyed on a cold day. Sopa de Albondigas (Mexican Meatball Soup) Lydia.
So that is going to wrap this up for this special food mexican meatball soup aka sopa de albondigas recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
