Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, mexican meatball soup aka sopa de albondigas. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Great recipe for Mexican Meatball soup aka Sopa de Albondigas. We like everything natural at our house so my hubby and I came up with the idea to make our own tomatoe sauce, so simple but delicious. The great thing about this recipe is you can improvise on any vegetables you like.
Mexican Meatball soup aka Sopa de Albondigas is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Mexican Meatball soup aka Sopa de Albondigas is something which I have loved my whole life.
To get started with this particular 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 can achieve it.
The ingredients needed to make Mexican Meatball soup aka Sopa de Albondigas:
- Take Sauce
- Make ready 5 roma tomatoes
- Prepare 1/4 a small onion
- Get 1 clove garlic
- Prepare Soup
- Make ready 10 cup boiling water (or as needed/desired)
- Make ready 1/2 head Onion (medium sized)
- Prepare 3 clove garlic
- Take 1 1/2 cup carrots (diced)
- Take 1 1/2 cup chayote (diced)
- Take 2 cup potatoes (sliced)
- Take 1 3/4 cup zucchini (thinly sliced)
- Make ready 1 tbsp KNORR Beef flavor bouillon or any kind of bouillon of your liking
- Prepare 1 Salt to taste
- Take 5 Cilantro with stems
- Get Meatballs
- Make ready 1 lb ground beef (or any ground meat of your choice)
- Get 1/2 cup white rice
- Get 1 egg
- Prepare 1 tbsp mint (finely chopped)
- Take tsp 1/8 of salt
- Prepare 1 tbsp all purpose flour (optional)
Mexican Chicken Meatball Soup Sopa de Albondigas de Pollo A classic Mexican soup, made with meatballs (albondigas), is a comforting bowl of goodness. The albondigas are made with ground chicken and cooked rice simmered in a broth made with onion, garlic, celery, peas, carrots and tomato sauce and served with plenty of warm corn tortillas and. Keto Mexican Meatball Soup = Sopa de Albondigas (Al- bone- di- goss)… Around here we just call it Albondigas and everyone knows what I mean (Mexican Meatball soup). And the Keto version is just as good as the traditional version (I think it is anyway).
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!
One of my favorite dishes to veganize this time of the year is this Sopa de Albóndigas, AKA Mexican Meatball Soup. It's simple, yet full of depth and flavor.. cruelty free and damn good sopa de albondigas. Heat oil in a soup pot over medium heat. Add chicken stock, reduce heat, and simmer while you prepare the meatballs. Albondigas (pronounced Ahl-BOHN-dee-gahs) is Spanish for meatballs.
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