< From My Family to Yours

Sopa de Albóndigas

Serves 6-8

Submited by Maria Rios

About the Recipe

Maria Rios, born in Mexico, treasures the albondigas (meatballs) soup her mother made for the family. This dish holds a special place in her heart. When she was young, the family didn't have that much money so her mom would make albondigas soup, especially on rainy or cold days, or when someone was sick. Maria adored her mother's soup for its deliciousness and simplicity. After moving to the United States, marrying, and having children and grandchildren, Maria continues the tradition by preparing albondigas soup for her family, reminiscent of her late mother's cooking. She passes down her family's culinary heritage, emphasizing the importance of food and family. 

Ingredients

Meatballs

  • 1½ pounds ground beef 
  • ¼ cup cilantro, finely chopped 
  • ¼ cup long grain rice 
  • 1 teaspoon ground cumin 
  • 1 teaspoon dried oregano 
  • 1 egg, lightly beaten 
  • ½ teaspoon salt 
  • ¼ teaspoon pepper 
  • 2 to 3 tablespoons of oil

Soup

  • 2 32 ounce containers vegetable broth 
  • 4 carrots, peeled and sliced 
  • 1 chopped medium onion 
  • 2 teaspoons chipotle sauce 
  • 1 bay leaf 
  • ½ teaspoon pickled jalapenos, de-seeded and chopped 
  • 1 pickled serrano pepper, de-seeded  and chopped 
  • ¼ teaspoon salt 
  • ⅛ teaspoon pepper 
  • 3 large potatoes, cut into large chunks 
  • 1 large lime, freshly juiced 

Directions

  1. In a large bowl, mix the ground beef, cilantro, rice, cumin, oregano, egg, salt and pepper. 
  2. Shape the seasoned ground beef into individual meatballs. The ingredients should make approximately 20 meatballs about two teaspoons in size each. 
  3. In a large pot, add ¼ cup of vegetable broth, carrots and onions. Cook for about 7 minutes over medium-high heat. 
  4. Add the remaining vegetable broth to the pot. Add chipotle sauce, bay leaf, jalapeno pepper, serrano pepper, salt, black pepper and potatoes and bring to a boil over high heat. 
  5. While the soup is coming to a boil, heat oil in a skillet over medium heat and brown the meatballs for about 10 minutes. 
  6. Once the soup is boiling, carefully add in the meatballs. Then reduce the heat to medium. Cover and cook until the potatoes are tender. This should take about 20 minutes. 
  7. Once the albondigas soup is finished cooking, in about 45 minutes, remove the bay leaf. Serve with a splash of lime juice. Enjoy!  
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