Sopa de Albondigas Mexican Meatball SoupFrom beebear 8 years ago
- 1/4 cup vegetable oil shopping list
- 1 brown onion, peeled & medium chopped shopping list
- 1 1/2 tsp. chopped garlic shopping list
- 1 small can tomato paste shopping list
- 8 cups chicken broth, home made or store bought. shopping list
- 2 cups water shopping list
- 4 medium carrots, peeled & sliced 1" thick2 medium turnips, peeled & cubed 3/4" or so shopping list
- 1/2 head shredded white cabbage shopping list
- 2 large unpeeled zucchini, ends trimmed, slice 1" thick shopping list
- 3 Tbsp. ground cumin, divided shopping list
- 1 egg shopping list
- 1 bunch Cilantro*, stemmed, chopped & divided shopping list
- 1 lb. lean (10%) ground beef shopping list
- 3/4 cup long grain white rice, do not use instant rice shopping list
- 1/4 tsp ground pepper shopping list
- 1 cup grated sharp cheddar cheese shopping list
- tortilla chips shopping list
How to make it
- In a 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, 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 smallish flat leaf parsley, with a distinctive smell.
The Cookbeebear Las Cruces, NM
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