Albondigas Sopa Recipe
A hearty Mexican soup featuring juicy rice-studded meatballs simmered in a flavorful broth with potatoes, carrots, tomatoes, and squash. Served with a roasted jalapeño pepper, flour tortilla and a fresh lime wedge.
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Ingredients
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Meatballs
Soup Base
Garnishes
Method
Prepare Meatballs
- 1
Mix Meatball Ingredients
In a large bowl, combine the ground beef, cooked white rice, egg, minced garlic, chopped cilantro, salt, and black pepper. Mix until just combined.
- 2
Form Meatballs
Shape the mixture into small meatballs, about 1 inch in diameter. Place on a plate and set aside.
Cook Soup Base
- 3
- 4
- 5
Add Broth and Seasoning
Pour in the vegetable broth and add the cumin, oregano, salt, and black pepper. Bring the mixture to a boil.
Combine and Cook
- 6
Add Meatballs
Once the soup is boiling, carefully drop the meatballs into the soup. Reduce heat to low and let simmer for about 25-30 minutes, or until the meatballs are cooked through and vegetables are tender.
- 7
Prepare Garnishes
While the soup is simmering, roast the jalapeño pepper over an open flame or in the oven until charred. Wrap the flour tortillas in aluminum foil and warm them in the oven.
Serve
- 8
Plate the Soup
Ladle the albondigas soup into bowls. Serve hot with the roasted jalapeño, warm flour tortillas, and lime wedges on the side.
