Traditional Mexican Meatball Soup

Name: Sopa de Albondigas
Cuisine: Mexican
Ingredients: 1 lb lean ground beef; 1/2 cup uncooked rice; 1 tsp chicken bouillon powder; 1/2 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp onion powder; 10 cups water; half of a small cabbage; 1 or 2 gray squash; 1 large carrot; 1 celery stick; 1/2 small onion; 2 fresh ears of corn; handful fresh trimmed green beans; 1 or 2 dried bay leaves; 2 guajillo chiles; 1 Tbsp chipotle peppers in Adobo sauce; 2 Roma tomatoes; 2 cloves garlic; 1 Tbsp chicken bouillon powder; 3/4 cup boiling water; salt; black pepper; potatoes

Mexican · Organized from the video by Simply Mamá Cooks

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Ingredients

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Steps

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1
In a bowl, combine the lean ground beef, chicken bouillon powder, garlic powder, ground cumin, and onion powder. Mix well.
💡 You can also add fresh garlic, onion, parsley, or cilantro to the meat mix if desired.
2
Add the rinsed uncooked rice to the beef mixture and mix until combined.
💡 The rice will help bind the meatballs.
3
Form the mixture into small meatballs (roughly 1 oz each) and set aside.
💡 A cookie scooper can be used for precision.
4
In a large pot, combine 10 cups of water with the chopped celery, half of a small onion, and the dried bay leaves. Bring to a boil.
💡 The water used to soak the chiles can be used as part of the liquid.
🔥 boil
5
In a blender, combine the boiled guajillo chiles, chopped chipotle peppers, fresh Roma tomatoes, garlic, chicken bouillon powder, and 3/4 cup boiling water. Puree until smooth.
💡 The chiles were first boiled to soften them.
6
Add the carrot and potatoes to the boiling water in the pot. Boil for about 10 minutes.
💡 Carrots are added first as they take longer to cook.
🔥 boil⏱ 10 minutes
7
Pour the chile puree into the pot and mix with the boiling vegetables.
💡 The puree adds the base flavor to the broth.
8
Carefully add the meatballs one by one into the boiling soup. Ensure the broth returns to a rolling boil and the meatballs are submerged.
💡 Adding meatballs to boiling liquid helps them cook properly.
🔥 boil
9
Simmer the soup for about 15 to 20 minutes. Once the potatoes and carrots are soft and the rice in the meatballs is cooked, the soup is nearly done.
💡 The texture of the vegetables is adjustable to your preference.
🔥 simmer⏱ 15 to 20 minutes
10
Season with salt and black pepper to taste. Remove the bay leaves before serving.
💡 Garnish with fresh avocado, cilantro, or parsley if desired.

Tips

The meatballs can be seasoned with fresh garlic, onion, or cilantro for more flavor.
If you don't like chilies or tomatoes, you can adjust the recipe to your preference.
The soup is a hearty one-bowl meal and doesn't strictly require sides.
For serving, top with fresh avocado and a squeeze of lime juice.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Simply Mamá Cooks on YouTube

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