Recipe of Award-winning Mexican Meatball soup aka Sopa de Albondigas

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Simple Way to Prepare Favorite Mexican Meatball soup aka Sopa de Albondigas. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mexican Meatball soup aka Sopa de Albondigas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mexican Meatball soup aka Sopa de Albondigas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mexican Meatball soup aka Sopa de Albondigas is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mexican Meatball soup aka Sopa de Albondigas estimated approx 1 hour.

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.

We like everything natural at our house so my hubby and I came up with the idea to make our own tomatoe sauce, so simple but delicious. The great thing about this recipe is you can improvise on any vegetables you like.

Ingredients and spices that need to be Make ready to make Mexican Meatball soup aka Sopa de Albondigas:

1. Sauce
2. 5 roma tomatoes
3. 1/4 a small onion
4. 1 clove garlic
5. Soup
6. 10 cup boiling water (or as needed/desired)
7. 1/2 head Onion (medium sized)
8. 3 clove garlic
9. 1 1/2 cup carrots (diced)
10. 1 1/2 cup chayote (diced)
11. 2 cup potatoes (sliced)
12. 1 3/4 cup zucchini (thinly sliced)
13. 1 tbsp KNORR Beef flavor bouillon or any kind of bouillon of your liking
14. 1 Salt to taste
15. 5 Cilantro with stems
16. Meatballs
17. 1 lb ground beef (or any ground meat of your choice)
18. 1/2 cup white rice
19. 1 egg
20. 1 tbsp mint (finely chopped)
21. tsp 1/8 of salt
22. 1 tbsp all purpose flour (optional)

Instructions to make Mexican Meatball soup aka Sopa de Albondigas

1. In a big pot boil the water along with the garlic and the onion. (On medium to low heat) Cover with a lid.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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.
7. 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.
8. 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!

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So that's going to wrap it up with this special food Easiest Way to Prepare Speedy Mexican Meatball soup aka Sopa de Albondigas. Thank you very much for reading. I'm sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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