Sopa de Albóndigas (Sopa de albóndigas)
Overview
Sopa de albóndigas is the classic Mexican meatball soup. The meatballs are made from minced beef and pork mixed with a little uncooked rice, egg, garlic and plenty of chopped fresh mint, which gives them their typical flavour. They are poached in a light broth made from blended tomato, onion and garlic, together with chunks of carrot, potato, courgette and sometimes chayote. As the meatballs cook, the rice swells inside them. The soup is served with chopped coriander, lime wedges and hot corn tortillas, and many people add a spoonful of salsa or chopped chillies at the table.
History
Albóndigas, from the Arabic al-bunduq meaning hazelnut, were brought to Mexico by the Spanish, who had learnt them from the Moors. In Mexico the meatballs were cooked in tomato and chilli broths and became a home favourite. Sopa de albóndigas is a classic weekday family meal and is also very popular in Mexican-American homes in California and Texas.
Main ingredients
Meatballs (beef and pork), rice, tomato broth, carrot and courgette, mint, coriander. The soup is built on tomato and beef broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Pork soups · Tomato soups · Rice soups · Mint soups · More soups from Mexico
Recipe
Method
- 1
Mix the meat, rice, egg, garlic, mint and salt and roll into balls.
- 25 min
Fry the blended tomato mixture in a little oil for 5 minutes, then add the stock.
- 320 min
Bring to a simmer, add the meatballs, carrots and potato and cook for 20 minutes.
- 48 min
Add the courgette, cook for 8 minutes, season and serve with coriander and lime.
- ✓
Serve. About 1 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
