Sopa De Albondigas Recipe
Made with freshly minted pork meatballs and served seasonal vegetables in a clear broth.
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Ingredients
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Meatballs
Broth and Vegetables
Method
Meatball Preparation
- 1
Make the Meatball Mixture
In a large mixing bowl, combine the ground pork, minced garlic, chopped onion, chopped cilantro, egg, salt, black pepper, and bread crumbs. Mix well until all ingredients are fully incorporated.
- 2
Form the Meatballs
Using your hands, form the mixture into small meatballs, about 1 inch in diameter. Place them on a plate and set aside.
Soup Preparation
- 3
Prepare the Broth
In a large pot, bring the chicken broth to a boil. Once boiling, reduce the heat to a simmer.
- 4
- 5
Cook the Vegetables
Let the vegetables simmer in the broth for about 10 minutes, or until they begin to soften.
- 6
Add Meatballs
Carefully add the prepared meatballs to the pot, gently stirring to avoid breaking them. Allow the soup to simmer for an additional 15-20 minutes, or until the meatballs are cooked through and the vegetables are tender.
- 7
Serve
Remove the bay leaves from the soup. Serve the Sopa de Albondigas hot, garnished with lime wedges on the side for squeezing over the soup.
