Albondigas Soup (Sopa de Albondigas)

Nothing says comfort like a bowl of piping hot Albondigas soup. Tender meatballs are cooked in a tomato-based broth with fresh veggies and rice for a complete meal that can nourish your body as well as your soul!

Ingredients and Substitutions:

• Ground beef: I like using lean ground beef, but you can use a combination of pork and beef or even chicken or turkey ground meat.
• Egg: egg is used as a binding agent between the ground beef and the breadcrumbs. if you don't eat egg, try adding a tablespoon or two of yogurt.
• Breadcrumbs: also prevent the meatballs from falling apart. You can substitute them with crushed crackers or cornflakes, or even cooked rice.
• Milk: you can use water instead to help bring all the meatball ingredients together.
• Garlic: minced garlic elevates the meatballs' flavor, but you can omit it. It is also used to flavor the broth.
• Dry oregano and fresh parsley also flavor the meatballs. Use whatever herbs you have on hand.
• Roma tomatoes: or any other beefy tomatoes can be used as the broth base.
• Onion: to flavor the broth, you can use white or yellow.
• Olive oil: or your favorite oil to "fry" the tomato sauce base for the broth.
• Beef broth or chicken broth can be used as the base.
• Bay leaves: are optional. They help flavor the broth.
• White rice: this makes your soup a complete meal. In the absence of rice, you can add diced potatoes.
• Carrots and Zucchini or your favorite veggies can be used in this delicious soup.
• Fresh cilantro for serving! optional but very recommended!

How to Make Albondigas Soup

1. In a large bowl, place the ground beef, egg, breadcrumbs, minced garlic, chopped parsley, oregano, salt, and pepper. Mix using your hand just until well combined. Don't overwork the meat or your meatballs will turn out tough

2. Divide the meat mixture into approximately 22 meatballs. For easier shaping, wet your hands slightly so the mixture doesn't stick to them.

3. Make the soup base by blending the tomatoes, onion, garlic, and ½ cup of the beef (or chicken) broth until smooth.

4. Heat the olive oil in a large pot and add the tomato sauce. "Fry" for about 2 minutes, then add the rest of the beef or chicken broth. Season with salt and pepper and add two bay leaves (optional).

5. Bring the broth to a boil and carefully add the meatballs one at a time. Reduce the heat and simmer for 10 minutes or until the meatballs are cooked.

6. Add the rice and diced veggies and cook until the rice is cooked through, about 10-15 minutes.

7. Add freshly chopped cilantro and serve while hot!

• Serve your Albondigas Soup with sliced avocados, lime wedges, and fresh crema (sour cream) on top!

Tips for the Best Albondigas Soup

• When making the meat mixture, don't overwork it. Mix until just combined or the meatballs won't turn out as tender.
• Cooking the sauce in a little oil prior to adding the broth helps develop much more flavor than just boiling it.
• If you have leftover rice, use it. Add it in the final minutes of cooking to warm it up.
• Try making the meatballs all roughly the same size.