SOPA DE ALBONDIGAS
This recipe, which I found in an old Sunset cookbook, is the only one I've found that's as good as our favorite little family-owned Mexican restaurant. . .
Provided by CCLady
Categories Meat
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
- Stir in water, broth and tomato paste.
- Bring to a boil; add potatoes and carrots.
- Simmer 5 minutes.
- Meanwhile combine egg, cilantro or parsley, salt, oregano and pepper.
- Add ground beef and rice and mix well.
- Form into 1-inch meatballs.
- Add, a few at a time, to the simmering soup.
- When all meatballs are added, bring soup back to boiling.
- Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.
AUTHENTIC SOPA DE ALBONDIGAS
My grandmother's recipe has finally found it's way to my hands! YAY I made this and it is the absolute best Albondigas I've ever had... The only difference between the torn and worn recipe my Nana gave me and this one...I've translated to English and Americanized/Modernized some of the measurements. It's AUTHENTIC, too! None...
Provided by Melissa Baldan
Categories Beef Soups
Number Of Ingredients 27
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.
SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)
Ask 10 people for a recipe for a particular dish, and you'll probably get 10 different recipes. 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 Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family's tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: "My mom always told me that when the rice is done, the soup is ready," Mr. Avila said. "She used it almost as a timer." The toppings - piled on as you would atop chili - skew cheffy, but they are entirely optional.
Provided by Alexa Weibel
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
- In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
- Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
- Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.
MEATBALL SOUP (SOPA DE ALBONDIGAS)
A tasty soup with lots of wonderful vegetables. If you are like me and don't have a spice grinder or a coffee grinder dedicated to spices, put the toasted seeds in a heavy-duty zip bag and crush with a mallet, sift through a sieve and then crush remaining material through sieve with the back of a spoon. I found this recipe in Cooking Light.
Provided by SharleneW
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Cook the coriander seeds and the cumin seeds in a large Dutch oven over medium heat 1 minute or until toasted and fragrant. Place the toasted spices, cloves, and cinnamon in a spice or coffee grinder; process until finely ground.
- Combine 2 teaspoons of cinnamon mixture, rice, grated onion, 1/2 teaspoon salt, beef, egg white, and garlic in a large bowl; set remaining cinnamon mixture aside. Shape beef mixture into 24 (1-inch) meatballs.
- Heat pan over medium heat. Coat pan with cooking spray. Add cabbage, chopped onion, carrot, and celery to pan; cook 8 minutes, stirring frequently. Add remaining cinnamon mixture, chili powder, and chipotle; cook 1 minute, stirring constantly. Stir in 1/4 teasoon salt, broth, and tomatoes, bring to a boil. Reduce heat to simmer. Add meatballs; cover and cook 15 minutes. Add potato; cook, uncovered over medium heat 20 minutes or until potato is tender.
Nutrition Facts : Calories 346.4, Fat 15.9, SaturatedFat 5.9, Cholesterol 53.6, Sodium 503.8, Carbohydrate 34, Fiber 4.9, Sugar 6.8, Protein 17.6
GRANDMA ANGIE'S SOPA DE ALBONDIGAS
This recipe was my attempt to recreate my Grandmother's soup. It's definitely one my favorite soups with it's combination of Mint & Lemon. This is Mexican comfort food at it's best!
Provided by Esquiveltribe
Categories Stew
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Soup: In a large soup pot cook onion, celery, garlic and mint leaves in olive oil until onion is tender but not brown. Stir in water, bullion, lemon pepper and tomato sauce. Bring to a boil; add potatoes and carrots and simmer.
- Meanwhile, in a bowl, combine ground beef, egg, mint leaves, salt, carrot, lemon pepper, and rice and mix well. Form into 1-inch meatballs and place in a separate pot. Cover them with water and bring to a boil. When the rice is puffy in the meatball, then add a few at a time, to the simmering soup. When all meatballs are added, bring soup back to boiling. Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.
- Garnish with Limes.
Nutrition Facts : Calories 473.5, Fat 23.9, SaturatedFat 9.2, Cholesterol 133.8, Sodium 1328.5, Carbohydrate 31.1, Fiber 4.3, Sugar 6.9, Protein 32.8
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