Sopa de Albondigas

One day is crazy hot in Kansas City and the next drops to 50 and cold rain all day…perks of living in the Midwest I guess. Sopa de albondigas is one of those weekday meals that every household in Mexico does. You can make it last for the whole family and its 1 pot meal - making great for lunch or dinner. This is my homemade version - you can vary veggies depending on what you have available. Hope you enjoy it and serve it with some warm Yoli tortillas. They are a match made in heaven.



For the meatballs:

1 lb of ground beef

1/2 cup of cooked rice or quinoa

2 tbsp of breadcrumbs

1 egg

1 tbsp Mexican oregano

Salt and Pepper

For the broth:

2 tomatoes

1 garlic clove

1/2 white onion

2 tbsp of olive oil

2 carrots

2 or 3 red potatoes

1 chayote

1 zucchini

6 cups of chicken broth

Bouillon for seasoning





Serve with white corn tortillas

How to prepare

Start by preparing your broth. In a blender put in your tomatoes, onion and garlic. Blend until completely smooth. In a dutch oven or soup pot, heat up olive oil and add the tomato mixture. Lower heat and continue stirring until it gets a deeper red. Then add your chicken broth.

Next, peel the chayote and carrots. Chop all your vegetables and add into the broth.

Make your meatballs by combining all the ingredients and forming small balls. Once the broth with vegetables comes to a rolling simmer, add your meatballs and reduce your heat to medium low. Cook for 50 - 60 minutes.

Serve with avocado slices, limes, chiltepines (optional) and white corn tortillas.