sopa de albondigas (mexican meatball soup)
The broth is so amazing in this recipe. The meatballs melt in your mouth. Awesome
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 bunch cilantro
- 6 cups chicken stock
- 2 tablespoons worcestershire sauce
- 8 ounces tomato sauce
- 1 small onion chopped
- 4 cloves garlic minced
- 2 teaspoons salt
- 1 large russet potato cut into matchstick pieces
- 1 cup canola oil
- 1 pound ground beef
- 3 slices white bread crusts removed
- 1 large egg
- 2 tablespoons heavy cream
- 2 tablespoons capers
- - salt and pepper
How To Make sopa de albondigas (mexican meatball soup)
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Step 1Place 1/2 cup of cilantro aside for garnish. Place the chicken stock in a large stock pot. Add the cilantro, Worcestershire sauce, garlic, onion, tomato sauce and salt bring to a boil. Reduce to a simmer and simmer 15 minutes.
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Step 2In the meantime place the oil in a Dutch oven. Get the oil hot and throw in the potatoes and cook until browned. Place on paper towels and set aside.
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Step 3Soak the breadcrumb in the heavy cream. Place in food processor and add the ground beef, egg, salt, pepper and capers. Process until well incorporated. Shape into about 20 meatballs. Set aside.
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Step 4Strain the broth and discard the solids. Bring the broth back to a boil and add the meatballs and cook the meatballs until they float. About 5 to 7 minutes
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Step 5Place the soup into bowls and top with the fried potato and cilantro
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