authentic sopa de albondigas

Name: Authentic Sopa De Albondigas
Ingredients: ## MEATBALLS; 1 pound(s) ground beef; 1 tablespoon(s) fresh mint, minced; 1 tablespoon(s) fresh cilantro, minced; 1 tablespoon(s) white onion, minced; 1 teaspoon(s) salt; 1/4 teaspoon(s) black pepper; 2 - eggs; ## THE SOUP; 2 - dried ancho chilies; 2 - dried guajillo chiles (if you can't find these, double the anchos); 1 - roma tomatoe; 3 - garlic cloves; 1 tablespoon(s) vegetable oil; 1/4 - white onion, sliced thin; 6 cup(s) water; 1/4 teaspoon(s) cumin; 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 cup(s) green beans, fresh (ends removed and snapped in quarters); - salt; ## GARNISH; - cilantro, fresh; - lime (quartered)

(3 RATINGS)

78 Pinches 1 Photo

Melissa Baldan

San Diego, CA

Updated on Jan 7, 2013

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! :-)

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Ingredients

MEATBALLS
1 pound ground beef
1 tablespoon fresh mint, minced
1 tablespoon fresh cilantro, minced
1 tablespoon white onion, minced
1 teaspoon salt
1/4 teaspoon black pepper
2 - eggs
THE SOUP
2 - dried ancho chilies
2 - dried guajillo chiles (if you can't find these, double the anchos)
1 - roma tomatoe
3 - garlic cloves
1 tablespoon vegetable oil
1/4 - white onion, sliced thin
6 cups water
1/4 teaspoon cumin
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 cup green beans, fresh (ends removed and snapped in quarters)
- salt
GARNISH
- cilantro, fresh
- lime (quartered)

How To Make authentic sopa de albondigas

Step 1

Mix all meatball ingredients together and form balls using 3 tablespoons mixture. Place, covered, in fridge until ready to cook.

Step 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.
Step 3

In a large stockpot, heat oil and sautee onions for 2 minutes Add carrots, water, cumin, all bouillon, chayote, potatoes and green beans.
Step 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.
Step 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.)
Step 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.
Step 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.
Step 8

Serve the soup with chopped cilantro and a lime wedge.
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