Sopa De Albondigas (Mexican Meatball Soup) Recipe

Name: Sopa De Albondigas (Mexican Meatball Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For broth; 3 tablespoons vegetable oil; 1 onion, chopped; 3 -5 cloves garlic, minced; 2 stalks celery, chopped (optional); 1 teaspoon whole cumin seed; 1 1/2 - 2 cups low sodium vegetable broth or 1 1/2-2 cups broth (I use homemade); 1 (14 1/2 ounce) can peeled diced tomatoes, undrained; 5 -7 tomatillos, papery skins removed,washed and diced (depending on size); 3 -4 cups water (depending on how much stock you used and how thin you like your soup); 1 bunch cilantro, washed and chopped; 1/3 cup white rice or 1/3 cup brown rice; 2 -4 carrots, peeled and sliced (depending on size); salt; pepper; For meatballs; 1 lb lean ground beef; 1/3 cup plain breadcrumbs or 1/3 cup Italian seasoned breadcrumbs (I use Progresso); 1 teaspoon ground cumin; 1 tablespoon garlic powder; 1/4 teaspoon dried oregano; 1 egg

Servings: persons

For broth
3 tablespoons vegetable oil
1 onion, chopped
3 -5 cloves garlic, minced
2 stalks celery, chopped (optional)
1 teaspoon whole cumin seed
1 1/2 - 2 cups low sodium vegetable broth or 1 1/2-2 cups broth (I use homemade)
1 (14 1/2 ounce) can peeled diced tomatoes, undrained
5 -7 tomatillos, papery skins removed,washed and diced (depending on size)
3 -4 cups water (depending on how much stock you used and how thin you like your soup)
1 bunch cilantro, washed and chopped
1/3 cup white rice or 1/3 cup brown rice
2 -4 carrots, peeled and sliced (depending on size)
salt
pepper
For meatballs
1 lb lean ground beef
1/3 cup plain breadcrumbs or 1/3 cup Italian seasoned breadcrumbs (I use Progresso)
1 teaspoon ground cumin
1 tablespoon garlic powder
1/4 teaspoon dried oregano
1 egg

1
In a dutch oven or other soup pot with tight-fitting lid, saute onion, garlic, celery (optional), and cumin seed in hot oil until onions begin to look clear.
2
Add broth, tomatoes (with juice), water, tomatillos, and cilantro.
3
Add salt and pepper to taste.
4
Bring to a boil.
5
Reduce to a simmer and add carrots and rice.
6
Make meatballs: Begin by mixing breadcrumbs, cumin, oregano, and garlic powder.
7
Knead in ground beef until thoroughly mixed.
8
Add egg and knead in.
9
(If needed, add additional breadcrumbs; texture at this point should be slightly firmer than ground beef with nothing added.) Form into small (about 1/2-inch) meatballs.
10
Bring broth back to a boil.
11
Add meatballs to hot broth.
12
Reduce to a simmer and cook for about 30 minutes.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For broth, 3 tablespoons vegetable oil, 1 onion, chopped, 3 -5 cloves garlic, minced, and more.

Yes, Sopa De Albondigas (Mexican Meatball Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sopa De Albondigas (Mexican Meatball Soup)

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