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Sopa De Albondigas Mexican Meatball Soup

Natural.Foodie's picture
Ingredients
  Lean ground beef 1 Pound
  Onion 1⁄2 Cup (8 tbs), minced
  Bread slice 1 , crumbled (Low Sodium)
  Milk 1⁄4 Cup (4 tbs) (Low Sodium, Low Fat)
  Egg 1 , beaten
  Parsley 1⁄4 Cup (4 tbs), minced
  Coriander 2 Tablespoon, minced (Cilantro)
  Dried oregano 1 Teaspoon, crushed
  Garlic buds 2 , minced
  Ground black pepper 1⁄2 Teaspoon
  Chili powder 2 Tablespoon
  Onion 1 Medium, diced
  Garlic buds 1 , minced
  Ground cumin 1⁄2 Teaspoon
  Tomato sauce 1 Cup (16 tbs) (Unsalted)
  Beef stock 3 Cup (48 tbs) (Unsalted)
  Lemon juice 1 Tablespoon
Directions

MAKING
1) Mix all the meatball ingredients into walnut-sized balls and keep aside.
2) For the soup, mix onion, garlic, cumin, tomato sauce and stock and boil it in a large saucepan or soup kettle.
3) With the heat lowered, add the meatballs and let it simmer; cover and cook for about 40 minutes or until the meatballs are thoroughly cooked.

SERVING
4) Before serving, add lemon juice and seasoning to the hot soup.
5) For a spicier taste, add a dash of Tabasco sauce.

TIP
This soup could be a good entree served with Toasted Tortilla Triangles and a tossed green salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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