AUTHENTIC SOPA DE ALBONDIGAS

Authentic Sopa De Albondigas image

Provided by Melissa Baldan

Number Of Ingredients 27

MEATBALLS
1 lb ground beef
1 Tbsp fresh mint, minced
1 Tbsp fresh cilantro, minced
1 Tbsp white onion, minced
1 tsp salt
1/4 tsp black pepper
2 eggs
THE SOUP
2 dried ancho chilies
2 dried guajillo chiles (if you can't find these, double the anchos)
1 roma tomatoe
3 garlic cloves
1 Tbsp vegetable oil
1/4 white onion, sliced thin
6 c water
1/4 tsp cumin
2 chicken bouillon cubes
1 beef bouillon, cubes
2 carrots, sliced in half lengthwise and then cut into 1 inch pieces)
1 chayote squash, (cut into 1 inch pieces)
1 red potato (cut into 1 inch pieces)
1/2 c green beans, fresh (ends removed and snapped in quarters)
salt
GARNISH
cilantro, fresh
lime (quartered)

Steps:

1. Mix all meatball ingredients together and form balls using 3 tablespoons mixture. Place, covered, in fridge until ready to cook.
2. In a small saucepan place the dried chilies, garlic cloves and tomato and fill with water until all are completely covered. Boil on medium high for 10-15 minutes.
3. In a large stockpot, heat oil and sautee onions for 2 minutes Add carrots, water, cumin, all bouillon, chayote, potatoes and green beans.
4. While the soup is heating, drain the chili mixture and put in blender with 2 cups fresh water. Blend until all is incorporated and smooth.
5. Using a fine mesh strainer, strain the blended mixture into the stock pot. (This can be tricky because the skin and seeds will get stuck so you'll need to be patient and not dump all the mixture at once. You should do it about 1/3 at a time, rinsing the strainer in between.)
6. Once all the chili mixture has been strained to stock stir well and bring to a boil. Add salt as needed at this point. Reduce to medium and cook for 15 minutes.
7. Reduce heat to medium low. Add in the meatballs, one at a time. Gently stir making sure the meatballs are covered. Place a lid on the stock pot and cook for 30 minutes.
8. Serve the soup with chopped cilantro and a lime wedge.