Albondiga Soup (Mexican Soup with Meatballs) | Sopa de Albondigas
by Regina (Koya) Drieslein (my aunt)
3 garlic cloves
¼ medium onion
1 cup water (+ more for broth)
3 leaves yerba buena (or mint leaves)
1 cube beef bullion
2 chile chipotle from can + 1 teaspoon sauce
3 pounds ground beef
2 eggs scrambled
½ cup white rice
Salt (to taste)
Pepper (to taste)
2 carrots peeled and sliced diagonally
2 potatoes peeled and cut into bite size pieces
2 green zucchini cut into bite size pieces
- Blend tomatoes, garlic, and onion with 1 cup water.
- Fill large pot over half way with water and bring to a boil on high heat. Add tomato mixture, yerba buena, beef bullion, chile and chile sauce. Stir consistently.
- Begin preparing meatballs while water boils. In a large bowl, mix ground beef, scrambled eggs, and rice by hand. Season with salt and pepper. Form into small balls, about half the size of a golf ball and set aside on a cookie sheet or plate.
- Taste tomato-based broth to ensure that the “raw” tomato flavor is gone. Color should now be more orange than red.
- Add meatballs to boiling broth.
- Once meat is almost cooked (should take about 30-45 minutes), add carrots and potatoes. Cook another 20 minutes or until potatoes and carrots become soft, but not mushy. Taste and adjust salt if necessary
- Five minutes before soup is ready, add zucchini.
- Serve hot. I like to serve mine with warm flour tortillas and butter!
Making this for dinner tonight since we have had a recent cold spell!