Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, mexican meatball soup aka sopa de albondigas. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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.
Mexican Meatball soup aka Sopa de Albondigas is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Mexican Meatball soup aka Sopa de Albondigas is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have mexican meatball soup aka sopa de albondigas using 22 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Mexican Meatball soup aka Sopa de Albondigas:
- Prepare Sauce
- Get roma tomatoes
- Take a small onion
- Take garlic
- Take Soup
- Get boiling water (or as needed/desired)
- Prepare Onion (medium sized)
- Make ready garlic
- Make ready carrots (diced)
- Get chayote (diced)
- Make ready potatoes (sliced)
- Make ready zucchini (thinly sliced)
- Get KNORR Beef flavor bouillon or any kind of bouillon of your liking
- Take Salt to taste
- Make ready Cilantro with stems
- Prepare Meatballs
- Take ground beef (or any ground meat of your choice)
- Make ready white rice
- Prepare egg
- Make ready mint (finely chopped)
- Get 1/8 of salt
- Make ready all purpose flour (optional)
Mexican Chicken Meatball Soup Sopa de Albondigas de Pollo A classic Mexican soup, made with meatballs (albondigas), is a comforting bowl of goodness. The albondigas are made with ground chicken and cooked rice simmered in a broth made with onion, garlic, celery, peas, carrots and tomato sauce and served with plenty of warm corn tortillas and. Keto Mexican Meatball Soup = Sopa de Albondigas (Al- bone- di- goss)… Choose your "green chili" peppers to fit your tastes… Tips for making the Keto Mexican Meatball Soup: This is an absolute favorite recipe of mine! 📖 Recipe; This soup is special to me and I have loved it since I was a teenager. Mexican Meatball Soup - Sopa de Albondigas is pure Mexican comfort food made with love, then ladled in a favorite bowl to be enjoyed on a cold day.
Steps to make Mexican Meatball soup aka Sopa de Albondigas:
- 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!
One of my favorite dishes to veganize this time of the year is this Sopa de Albóndigas, AKA Mexican Meatball Soup. It's simple, yet full of depth and flavor.. cruelty free and damn good sopa de albondigas. Add the garlic and cook a minute more. Once the soup is boiling taste the soup and add salt if needed. Next, turn the heat down to medium low.
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