MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)
This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.
Provided by SpiceUpYourLife
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h25m
Yield 12
Number Of Ingredients 25
Steps:
- Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
- Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
- Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
- Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
- Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.
Nutrition Facts : Calories 368.6 calories, Carbohydrate 29.5 g, Cholesterol 127.8 mg, Fat 15.3 g, Fiber 5.5 g, Protein 29.2 g, SaturatedFat 5.8 g, Sodium 1125.3 mg, Sugar 7.2 g
MEXICAN CHICKEN MEATBALL SOUP (SOPA DE ALBONDIGAS DE POLLO)
A delicious soup recipe. Ground chicken meatballs are simmered in chicken broth with zucchini and chayote. I like to serve it with fresh spinach, chopped avocado, lemon juice, and chipotle chile.
Provided by gem
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Combine 4 tomatoes, 1/2 an onion, and garlic in a blender. Blend until smooth.
- Heat oil in a soup pot over medium heat. Add the blended tomato mixture; cook until mixture changes color, about 5 minutes. Add chicken stock, reduce heat, and simmer while you prepare the meatballs.
- Place ground chicken in a bowl. Add 3 chopped tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well with your hands until mixture is uniform. Take about 1/4 cup of mixture and form into round meatballs using wet hands. Place on a baking sheet. Repeat with remaining chicken mixture.
- Bring stock mixture to a boil. Place a meatball into a ladle and submerge into the boiling stock. Remove ladle and repeat with remaining meatballs.
- Place zucchini, chayote, and carrots into the stock. Bring to a boil again. Lower heat, season with salt, and cover. Simmer until meatballs are no longer pink in the center and vegetables are soft, about 30 minutes.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 17.2 g, Cholesterol 90 mg, Fat 4.9 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 1.2 g, Sodium 998.2 mg, Sugar 6.2 g
SOPA DE ALBONDIGAS (MEXICAN MEATBALL SOUP)
The broth is so amazing in this recipe. The meatballs melt in your mouth. Awesome
Provided by barbara lentz
Categories Beef Soups
Time 35m
Number Of Ingredients 15
Steps:
- 1. Place 1/2 cup of cilantro aside for garnish. Place the chicken stock in a large stock pot. Add the cilantro, Worcestershire sauce, garlic, onion, tomato sauce and salt bring to a boil. Reduce to a simmer and simmer 15 minutes.
- 2. In the meantime place the oil in a Dutch oven. Get the oil hot and throw in the potatoes and cook until browned. Place on paper towels and set aside.
- 3. Soak the breadcrumb in the heavy cream. Place in food processor and add the ground beef, egg, salt, pepper and capers. Process until well incorporated. Shape into about 20 meatballs. Set aside.
- 4. Strain the broth and discard the solids. Bring the broth back to a boil and add the meatballs and cook the meatballs until they float. About 5 to 7 minutes
- 5. Place the soup into bowls and top with the fried potato and cilantro
SOPA DE ALBONDIGAS (MEXICAN MEATBALL SOUP)
It's kind of funny for a gringa like me to say this is a favorite I grew up on, but it's true; my dad learned it from a Mexican friend way back, and it's been my favorite soup as long as I can remember. My dad always uses celery; I don't always have it around, it's fine to omit it. Feel free to adjust seasonings to taste. The tomatillos thicken this dish as well as adding flavor; I haven't seen them in any other recipe, but I consider them essential! Almost all measurements are approximate; I just judge by eye and throw stuff in! This soup is killer with homemade tortillas.
Provided by ketchupqueen
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a dutch oven or other soup pot with tight-fitting lid, saute onion, garlic, celery (optional), and cumin seed in hot oil until onions begin to look clear.
- Add broth, tomatoes (with juice), water, tomatillos, and cilantro.
- Add salt and pepper to taste.
- Bring to a boil.
- Reduce to a simmer and add carrots and rice.
- Make meatballs: Begin by mixing breadcrumbs, cumin, oregano, and garlic powder.
- Knead in ground beef until thoroughly mixed.
- Add egg and knead in.
- (If needed, add additional breadcrumbs; texture at this point should be slightly firmer than ground beef with nothing added.) Form into small (about 1/2-inch) meatballs.
- Bring broth back to a boil.
- Add meatballs to hot broth.
- Reduce to a simmer and cook for about 30 minutes.
AUTHENTIC SOPA DE ALBONDIGAS (MEATBALL SOUP)
My MIL has been making this soup for my husband since he was a small child. Definitely comfort food in his book. Please do not pass this recipe of thinking its time consuming or complex. I promise if you think of it in two easy steps it really is simple. One of the tastiest soups I have ever had.
Provided by cervantesbrandi
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Mix the meatball ingredients together in a bowl until combined. Shape the meatballs into walnut sized balls. Place the meatballs on a clean plate, cover with plastic and refrigerate until you are ready to cook them.
- Place the dry chilies, garlic cloves and tomato into a small sauce pan. Fill with water until the chilies are completely covered. Boil the chilies and tomato on medium high heat for 15 minutes. Cover and set aside.
- In a large stock pot, heat the oil. Saute the onions for 2 minutes. Add in the carrots and stir. Pour in the water, cumin, bouillon cubes, chayote, potatoes and green beans.
- While the soup is heating up, place the tomato, chilies and garlic in the blender with 2 cups of fresh water. Blend on high or 5 minutes.
- Using a fine mesh strainer, strain the blended chile into the stock pot scraping the bottom with a spoon. This may require two or three times (seeds and skins will get stuck so you may have to do this in two or so batches rinsing the sieve clean after each time.) Once you have strained all of the chile into the stock pot, stir and bring to a boil. Once the soup is boiling taste the soup and add salt if needed. Cook the soup for 15 minutes.
- Next, turn the heat down to medium low. Add in the meatballs one at a time until they are all in the pot. Gently stir the soup to make sure the meatballs are incorporated in with the broth and vegetables. Cover the soup and cook for an additional 30 minutes.
- Serve the soup in bowls garnished with chopped cilantro and lime wedges.
- Enjoy!
Nutrition Facts : Calories 419.6, Fat 24.3, SaturatedFat 8.2, Cholesterol 170.5, Sodium 1473.7, Carbohydrate 22.8, Fiber 5.6, Sugar 5.2, Protein 28.3
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