Mexican Meatball soup aka Sopa de Albondigas. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los.

Place the meatballs on a clean plate, cover with plastic and refrigerate until you are ready to cook them. Place the dry chilies, garlic cloves and tomato into a small sauce pan. Albondigas Soup, aka Mexican Meatball Soup or Sopa de Albondigas. You can have Mexican Meatball soup aka Sopa de Albondigas using 22 ingredients and 8 steps. Here is how you cook it.

Ingredients of Mexican Meatball soup aka Sopa de Albondigas

It's of Sauce.
Prepare 5 of roma tomatoes.
Prepare 1/4 of a small onion.
Prepare 1 clove of garlic.
Prepare of Soup.
It's 10 cup of boiling water (or as needed/desired).
It's 1/2 head of Onion (medium sized).
It's 3 clove of garlic.
It's 1 1/2 cup of carrots (diced).
Prepare 1 1/2 cup of chayote (diced).
Prepare 2 cup of potatoes (sliced).
Prepare 1 3/4 cup of zucchini (thinly sliced).
You need 1 tbsp of KNORR Beef flavor bouillon or any kind of bouillon of your liking.
Prepare 1 of Salt to taste.
Prepare 5 of Cilantro with stems.
It's of Meatballs.
Prepare 1 lb of ground beef (or any ground meat of your choice).
It's 1/2 cup of white rice.
You need 1 of egg.
It's 1 tbsp of mint (finely chopped).
It's tsp of 1/8 of salt.
Prepare 1 tbsp of all purpose flour (optional).

This soup features a delicious broth, lots of veggies, and tender pork meatballs with BIG flavor. It's an easy all-in-one meal everyone will love! Albondigas soup, aka Mexican meatball soup, is the ultimate Sunday night dinner. Here's a recipe for Sopa de Albondigas (AKA Mexican Meatball Soup) a cozy, comforting meal that is full of delicious flavor.

Mexican Meatball soup aka Sopa de Albondigas step by step

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!.

These gluten-free meatballs are made with ground beef and ground pork and use white rice instead of breadcrumbs! Use the back of a large spoon to gently press the meatballs under the broth. Quarter the zucchinis lengthwise and cut into ½-inch pieces. Add them to the soup and gently stir (taking care to not break up the meatballs) so they are submerged in the broth. Caldo de albóndigas (meatball soup) is among Mexico's most widely known and revered comfort foods.