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Sopa de Albondigas - Mexican Meatball Soup 

1 T olive oil 
2 medium tomatoes, peeled, seeded and chopped 
2 cloves garlic, minced 
3 T chile powder (prefer New Mexican) 
1/2 t cumin seeds, crushed 
2 1/2 quarts chicken broth 
1/2 onion, diced 
2 stalks celery, sliced 
4 carrots, peeled and sliced 
1 russet potato, peeled and sliced 
1 turnip, peeled and diced 
1 chayote, peeled and diced 
Salt to taste 


1/2 pound ground pork 
1/2 pound ground sirloin 
1 egg 
1/4 onion, minced 
1 clove garlic, minced 
1/4 c minced fresh parsley 
1/4 c minced fresh mint 
1 t dried oregano 
1/2 c breadcrumbs 
1 1/2 t salt 
Pepper to taste 

For the sopa: Heat the olive oil in a large pot over medium heat and add the tomatoes. Saute for several minutes, add the garlic, chile powder, cumin seeds, broth, onion, celery, carrots, potato, turnip and chayote. Simmer for 15 minutes, then add salt to taste. 

For the albondigas: Combine ingredients in a large bowl using your hands to gently mix. Wet your hands and form meatballs, a little larger than walnuts. Drop them into the simmering soup and cook, partially covered, for 20 minutes. Ladle into bowls, serving at least 3 meatballs to each person.  Serves 6.