Sopa De Albondigas Mexican Meatball Soup Recipe
Ingredients
| Ground beef, lean round – 1 pound | ||
| Onion | 1/2 Cup (16 tbs), minced (For Meatballs) | |
| Bread, low-sodium, crumbled - 1 slice | ||
| Milk, low-sodium, low-fat – ¼ cup | ||
| Egg, beaten – 1 number | ||
| Parsley | 1/4 Cup (16 tbs), minced (For Meatballs) | |
| Coriander/ cilantro | 2 Tablespoon, minced (For Meatballs) | |
| Dried oregano | 1 Teaspoon, crushed (For Meatballs) | |
| Garlic buds, minced – 2 numbers | ||
| Ground black pepper | 1/2 Teaspoon (For Meatballs) | |
| Chili powder | 2 Tablespoon (For Meatballs) | |
| Onion, medium sized, diced – 1 number | ||
| Garlic bud, minced – 1 number | ||
| Ground cumin | 1/2 Teaspoon (For Soup) | |
| Tomato Sauce, unsalted - 1 cup | ||
| Beef stock, unsalted- 3 cups | ||
| Lemon juice | 1 Tablespoon (For Soup) | |
Directions
MAKING
1) Mix all the meatball ingredients into walnut-sized balls and keep aside.
2) For the soup, mix onion, garlic, cumin, tomato sauce and stock and boil it in a large saucepan or soup kettle.
3) With the heat lowered, add the meatballs and let it simmer; cover and cook for about 40 minutes or until the meatballs are thoroughly cooked.
SERVING
4) Before serving, add lemon juice and seasoning to the hot soup.
5) For a spicier taste, add a dash of Tabasco sauce.
TIP
This soup could be a good entree served with Toasted Tortilla Triangles and a tossed green salad.
1) Mix all the meatball ingredients into walnut-sized balls and keep aside.
2) For the soup, mix onion, garlic, cumin, tomato sauce and stock and boil it in a large saucepan or soup kettle.
3) With the heat lowered, add the meatballs and let it simmer; cover and cook for about 40 minutes or until the meatballs are thoroughly cooked.
SERVING
4) Before serving, add lemon juice and seasoning to the hot soup.
5) For a spicier taste, add a dash of Tabasco sauce.
TIP
This soup could be a good entree served with Toasted Tortilla Triangles and a tossed green salad.
Chef
