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authentic sopa de albondigas

(3 ratings)
Recipe by
Melissa Baldan
San Diego, CA

My grandmother's recipe has finally found it's way to my hands! YAY I made this and it is the absolute best Albondigas I've ever had... The only difference between the torn and worn recipe my Nana gave me and this one...I've translated to English and Americanized/Modernized some of the measurements. It's AUTHENTIC, too! None of this easy way out business! :-)

(3 ratings)

Ingredients For authentic sopa de albondigas

  • 1 lb
    ground beef
  • 1 Tbsp
    fresh mint, minced
  • 1 Tbsp
    fresh cilantro, minced
  • 1 Tbsp
    white onion, minced
  • 1 tsp
  • 1/4 tsp
    black pepper
  • 2
  • 2
    dried ancho chilies
  • 2
    dried guajillo chiles (if you can't find these, double the anchos)
  • 1
    roma tomatoe
  • 3
    garlic cloves
  • 1 Tbsp
    vegetable oil
  • 1/4
    white onion, sliced thin
  • 6 c
  • 1/4 tsp
  • 2
    chicken bouillon cubes
  • 1
    beef bouillon, cubes
  • 2
    carrots, sliced in half lengthwise and then cut into 1 inch pieces)
  • 1
    chayote squash, (cut into 1 inch pieces)
  • 1
    red potato (cut into 1 inch pieces)
  • 1/2 c
    green beans, fresh (ends removed and snapped in quarters)
  • salt
  • cilantro, fresh
  • lime (quartered)

How To Make authentic sopa de albondigas

  • 1
    Mix all meatball ingredients together and form balls using 3 tablespoons mixture. Place, covered, in fridge until ready to cook.
  • 2
    In a small saucepan place the dried chilies, garlic cloves and tomato and fill with water until all are completely covered. Boil on medium high for 10-15 minutes.
  • 3
    In a large stockpot, heat oil and sautee onions for 2 minutes Add carrots, water, cumin, all bouillon, chayote, potatoes and green beans.
  • 4
    While the soup is heating, drain the chili mixture and put in blender with 2 cups fresh water. Blend until all is incorporated and smooth.
  • 5
    Using a fine mesh strainer, strain the blended mixture into the stock pot. (This can be tricky because the skin and seeds will get stuck so you'll need to be patient and not dump all the mixture at once. You should do it about 1/3 at a time, rinsing the strainer in between.)
  • 6
    Once all the chili mixture has been strained to stock stir well and bring to a boil. Add salt as needed at this point. Reduce to medium and cook for 15 minutes.
  • 7
    Reduce heat to medium low. Add in the meatballs, one at a time. Gently stir making sure the meatballs are covered. Place a lid on the stock pot and cook for 30 minutes.
  • 8
    Serve the soup with chopped cilantro and a lime wedge.

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