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## **Instructions:**
### 1. **Prepare the Meatballs:**
– In a large bowl, combine the **ground beef**, **uncooked rice**, **egg**, **chopped onion**, **garlic**, **cilantro**, **ground cumin**, **oregano**, **salt**, and **pepper**.
– Mix everything together until well combined.
– Using your hands, form the mixture into **small meatballs**, about the size of a golf ball. Set them aside.
### 2. **Cook the Broth:**
– In a large pot, add the **broth**, **tomatoes**, **carrots**, **potatoes**, **celery**, **onion**, **garlic**, and **bay leaf**.
– Bring to a boil over medium-high heat, then reduce to a simmer and let cook for about **10-15 minutes**, until the vegetables are starting to soften.
### 3. **Add the Meatballs:**
– Gently add the prepared meatballs into the simmering broth, being careful not to break them.
– Let the soup simmer for about **25-30 minutes**, or until the meatballs are cooked through and the vegetables are tender.
– Taste the broth and adjust with **salt** and **pepper** as needed. If you want a bit more heat, add in the **dried chilies** (or fresh jalapeños) for a little extra kick.
### 4. **Serve:**
– Once the meatballs are cooked, remove the bay leaf and any whole pieces of onion or garlic.
– Ladle the soup into bowls, making sure to include plenty of meatballs and broth with the veggies.
– Garnish with fresh **cilantro** and a squeeze of **lime** for added brightness and flavor.
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## **Why Sopa de Albóndigas is a Mexican Favorite**
Sopa de Albóndigas has earned its place as a beloved comfort food throughout Mexico. The combination of **savory meatballs** and a **rich, flavorful broth** makes for the ultimate satisfying meal, whether it’s enjoyed on a chilly evening or as part of a festive family gathering.
The rice-filled meatballs soak up the broth’s flavors, creating a delicious balance of tender meat, savory spices, and hearty vegetables. The addition of fresh herbs like **cilantro** and a squeeze of **lime** adds brightness and a refreshing contrast to the rich flavors.
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## **Customizations and Tips:**
– **Spicy Kick:** If you like a bit of heat, add **chopped jalapeños** or **dried chipotle peppers** to the soup for a smoky, spicy depth.
– **Extra Veggies:** Feel free to add other vegetables, such as **zucchini**, **green beans**, or **corn**, to make the soup even more hearty and colorful.
– **Make it Gluten-Free:** If you’re avoiding gluten, make sure to use **rice** (instead of bread crumbs) for the meatballs and check that your broth is gluten-free.
– **Slow Cooker Version:** You can prepare this soup in a slow cooker. Brown the meatballs slightly first, then add everything to the slow cooker and cook on low for **4-6 hours** or high for **2-3 hours**.
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## **Serving Suggestions:**
– **Warm Tortillas:** Serve your Sopa de Albóndigas with warm **corn tortillas** or **tortilla chips** for dipping.
– **Mexican Rice:** Pair the soup with a side of **Mexican rice** for a more filling meal.
– **Sliced Avocado:** Add some creamy **sliced avocado** on the side for extra texture and flavor.
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## **Final Thoughts:**
Sopa de Albóndigas is the epitome of **Mexican comfort food**. This rich and flavorful dish brings together simple ingredients to create a nourishing and filling meal. Whether you’re making it for a family dinner or for a special occasion, it’s a guaranteed crowd-pleaser that will leave everyone asking for seconds.
Give this classic recipe a try, and enjoy the warmth and heartiness that comes with every bite of these **savory meatballs** and **delicious broth**. It’s a true taste of home!
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