Sopa de albóndigas is one of those comfort foods that bring back memories of my homeland. My mom always adds potatoes, carrots, chayotes, or some sort of vegetable into the tomato broth to make enough for a large family like ours. And it is a good way to get the kids to eat their veggies. The taste of mint in this dish is essential.
Sopa de Albóndigas
I am updating the pictures on this Soup, it was published in April 2009.
This recipe is adjusted from the book The Cuisines of Mexico by Mrs. Diana Kennedy, published in 1972. In her book the name of the recipe appears as: “Albondigas de Jalisco”, and as she has mentioned, every region has its own recipe and my guess is that everyone will say: “my mom’s albondiga’s soup is the best”.
This soup is great to have for the cold weather that seems like it will stick around here for a little longer. It will make you want to go back for a second plate, but refrain yourself from doing so and freeze some for later on. You’ll be glad you did!
En Español you can find a very similar recipe in Gusta Usted?, a cooking blog from my friend Nora in Mexico.
How to make Sopa de Albóndigas Recipe
1. Cover the rice well with boiling water and let it soak for about 45 minutes. Place the meats in a large bowl and mix well. (Please check the ingredients list below)
2. Trim the squash and chop them very finely. Add the squash and chopped onion to the meat.
Blend the eggs with the herbs and spices until smooth. Mix well into the meat. Add salt.
4. Pour the boiling water over the tomatoes and cook it for about 5 minutes. Skin the tomatoes, place them in the blender along with the chopped garlic clove and blend until almost smooth.
5. Heat the oil and cook the onion gently, without browning, until soft.
Sopa de Albóndigas Recipe
Ingredients
- 1/2 cup long white rice
- Boiling water enough to cover the rice
- 3/4 pound ground pork finely ground
- 3/4 pound ground lean beef finely ground
- 2 small zucchini squash about 6 ounces
- 2 eggs
- 1/4 scant teaspoon oregano
- 3 sprigs of fresh mint or 1 teaspoon powdered dried mint
- 8 peppercorns
- 3/4 teaspoon salt
- 1/4 scant teaspoon ground cumin
- 1/3 onion chopped
- 3 medium tomatoes about 3/4 pound
- 1 clove of garlic finely chopped
- Boiling water to cover tomatoes
- 2 Tablespoons peanut or safflower oil
- 1 medium onion thinly sliced
- 4 cups of chicken broth
Instructions
- Cover the rice well with boiling water and let it soak for about 45 minutes. Place the meats in a large bowl and mix well.
- Trim the squash and chop them very finely. Add the squash and chopped onion to the meat. Blend the eggs with the herbs and spices until smooth. Mix well into the meat. Add salt.
- Drain the rice and add it to the mixture. Make 24 meatballs, each about 1-1/2 inch in diameter, or any size of your preference.
- Pour the boiling water over the tomatoes and cook it for about 5 minutes.Skin the tomatoes, place them into the blender along with the chopped garlic clove and blend until almost smooth.
- Heat the oil and cook the onion gently, without browning, until soft.
- Add the tomato puree, bring it to boil, and let it cook fast for about 3 minutes. Add the broth to the tomato sauce and bring it to simmer.
- Add the meatballs, cover the pan, and let them simmer for about one hour and 15 minutes to one hour and 30 minutes. Serve in deep bowls with plenty of sauce.
- If you want to make this soup a little spicy add some sliced jalapeños to the simmering sauce. Or add some canned chipotles to the blender with the tomatoes.
Notes
If you try it let me know how it turned out.¡
¡Buen provecho!
Mely,
More recipes:
Mexican Fava Bean Soup
Mushroom Soup
MELY! Me había perdido esta receta! Voy a leerla con mas detenimiento. Gracias por poner el enlace a la mía. Mejor me la llevo de una vez, se que está buenísima, rica y deliciosa!
I've been on the hunt for great soup recipes and this looks WONDERFUL. Thanks, Mely! (P.S. Glad to be back after a long hiatus; gracias por tu visita!)
This is one of my favorite Mexican soups! I have found a "quick" method. Bottled chipotle salsa and beef broth for the soup. I also add the rice raw, since it cooks in the broth along with the meat. My Mexico City mother in law also taught me to push a small leaf of yerba buena into the center of the meat ball. Provecho!
Delish with chipotle added gives it a great smokey flavor
I'm trying this recipe mondaynite and I like the idea of beef broth and uncooked rice since time is not a luxury! Wish me luck
Hello Linda,
I hope you enjoy it as much as we do at home.
Mely
QUIERO ALBÓNDIGAS!!!!!!!!!!!!!!!! Qué ricas se me volvieron a antojar!
Even though it's supposed to be "spring" here in New Hampshire, it definitely does not look like it. We are crazy for meatballs here and anything Mexican. This would be perfect to warm me up. It looks delicious, Mely!
I am going to give this recipe a try, II have made albondigas before but the results were bland. I think yours has the right balance of spice, thank you for sharing!
I made albondigas for dinner a few days ago. I wish I would had seen your recipe before I did. They look amazing! Next time…
I have been searching for the real deal I hope this is it I love mexican albondigas soup from az
Hello Sheryl, This recipe in particular is from the Jalisco Area. Most recipes do not call for zucchini.
I hope you like it.
Its in the pot! Thank you for the recipe 🙂
Dear Mely,
Thank you for sharing this meatball recipe. I've made it twice and both my husband and I absolutely love it especially on gray, rainy days. It was sheer comfort food!
Jeannie
Hello Jeannie,
Thank you for trying the recipe, and for taking the time to come back and leave a comment. So happy to know you and your husband liked it.
I will be making this tonight 🙂
I made this with beef and added a jalapeno to the simmer sauce. I also broiled the raw meatballs so I could drain the fat, then simmered them in the soup when they were cooked through. Delicious! Thanks for putting your recipes online– this isn't the first one I've tried 🙂
Wonderful recipe! My family loved it all around! The mint made for a delicious twist!
Do we boil the rice for 45 minutes or soak the rice? I’m a little confused. I made the other recipe and I would like to make this one.
Hello Tiffany,
You soak the rice for 45 minutes, then you drain it.
Okay, I made this recipe. How do you cook the rice in the other recipe? I’m sorry. I got confused with the other recipe.
Hello Tiffany,
Do you meat the other meatball recipe that has a photo with a bowl of meatballs with rice in it? If you are talking about that one. It is red rice. Here is the link: http://bit.ly/2Heg7pv
Yes, thank you!
Isn’t it supposed to be cilantro, not mint.
Hello Franklin,
Some cooks use cilantro others used mint, and even both at the same time.
Do I have to cook the rice before adding it to the meatballs?
Hello Maddie,
No, the rice is added raw, it will cook with the meat. Happy cooking!