Sopa de AlbondigasUser Submitted Recipe
Mexican Meatball Soup
This is my personal recipe I outdo most Mexican recipes."
1/4 cup vegetable oil
1 brown onion, peeled & medium chopped
1 1/2 tsp. chopped garlic
1 small can tomato paste
12 cups Chicken Broth, home made or store bought.
2 medium carrots, peeled & sliced 1" thick
2 medium turnips, peeled & cubed 3/4" or so
1 bag, or 1/2 head shredded cabbage (6-8 oz.)
2 large unpeeled zucchini, ends trimmed, slice 1" thick
8 Tbsp. ground cumin, divided
1 bunch Cilantro*, stemmed, chopped & divided
1 lb. lean (15% or lower) ground beef
1/4 cup long grain white rice, do not use instant rice
1/4 tsp ground pepper
1 cup grated cheddar or colby cheese
Tortilla chips or strips
++Note: the cabbage is a must, without it the flavor changes and is nowhere as good…
In large stockpot heat oil, on medium heat, add onion and garlic. Stir often until onion is translucent, but not brown. Stir in the tomato paste, stirring just till it is soft. Add the chicken broth and water, and bring to a low boil.
Add the carrots & turnips, and cook for 5 minutes.
Add the zucchini & cabbage, cooking for an additional 5 minutes.
Meanwhile, in a medium bowl, beat the egg; add the ground beef, rice, pepper, 1 Tbsp. of the ground Cilantro, and about 1/4 cup of the chopped cilantro. Mix till well blended. Shape into 1" to 1 1/2" meatballs, and set aside.
Add the remaining Cilantro and ground Cumin to the simmering pot and stir.
You may at this time add a bit of extra broth or water, if you feel that more is needed.
Bring the pot to a high boil; add the meatballs one at a time, dropping them into different areas as you go. When all have been added, lower the heat to medium, and cook uncovered for 30 minutes.
Serve in bowls topped with a few tortilla chips and a bit of grated cheddar.
* Cilantro can usually be found in the produce section of your market. Looking like small flat leaf parsley, with a distinctive smell.
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