Authentic Mexican Meatball Soup with Tomatillos

Sopa de Albondigas (Mexican Meatball Soup)

Cook Time: 30 minutes
Prep Time: 20 minutes
Total Time: 50 minutes

Description

If you’re looking for a comforting and flavorful dish that combines traditional Mexican flavors with the heartiness of homemade meatballs, look no further than this beloved Sopa de Albondigas. This Mexican Meatball Soup has been a favorite in my family for years, thanks to a cherished recipe my dad learned from a Mexican friend. It’s a bit amusing for someone like me, who grew up in a different culinary tradition, to declare this soup as a cherished favorite, but it truly holds a special place in my heart. The unique addition of tomatillos is what makes this soup stand out, adding both flavor and a delightful thickening quality that you won’t find in other recipes. Whether you have celery on hand or not, and whether you prefer your seasonings on the milder or spicier side, this recipe is flexible and forgiving. Serve it up with some homemade tortillas for a meal that is sure to be a hit with everyone.

Ingredients

• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 celery stalks, finely chopped (optional)
• 1 tablespoon whole cumin seeds
• 4 cups broth (beef or chicken)
• 1 can (14.5 oz) diced tomatoes, with juice
• 2 cups water
• 4-5 tomatillos, husked and diced
• 1 cup fresh cilantro, chopped
• 2 medium carrots, peeled and sliced
• 1/2 cup white rice
• 1/2 cup brown rice
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (adjust to taste)
• 1 pound lean ground beef
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 large egg
• 1/4 cup breadcrumbs (adjust as needed)

Instructions

1. Prepare the Base: In a Dutch oven or a large soup pot with a tight-fitting lid, heat 2 tablespoons of oil over medium heat. Add the chopped onion, minced garlic, and optional celery. Sauté until the onions become translucent and fragrant, about 5-7 minutes. Stir in the whole cumin seeds and cook for an additional minute to release their aromatic oils.

2. Build the Soup: Pour in the broth, diced tomatoes with their juice, and water. Stir in the diced tomatillos and chopped cilantro. Season the mixture with salt and pepper to taste. Increase the heat to bring the soup to a boil.

3. Simmer: Once boiling, reduce the heat to a simmer. Add the sliced carrots and both the white and brown rice. Stir well and allow the soup to continue simmering while you prepare the meatballs.

4. Make the Meatballs: In a large mixing bowl, combine 1/4 cup of breadcrumbs with the ground cumin, garlic powder, and dried oregano. Add the ground beef and mix thoroughly until all the spices are evenly distributed. Crack the egg into the mixture and knead until fully incorporated. The texture should be slightly firmer than raw ground beef; if needed, add additional breadcrumbs to achieve the right consistency. Form the mixture into small meatballs, about 1/2-inch in diameter.

5. Cook the Meatballs: Carefully bring the soup back to a boil. Gently drop the meatballs into the hot broth. Reduce the heat to a simmer and cook for approximately 30 minutes, or until the meatballs are cooked through and the rice is tender.

6. Final Adjustments: Taste the soup and adjust seasoning if necessary. You can add extra salt, pepper, or a bit more chopped cilantro if desired.

7. Serve: Ladle the hearty, flavorful soup into bowls. For a truly delightful experience, pair with freshly made tortillas and enjoy a comforting, satisfying meal.

This Sopa de Albondigas is a wonderful reflection of family traditions and the rich, vibrant flavors of Mexican cuisine. Each bite is packed with savory meatballs, tender vegetables, and a broth that is thickened and flavored by the unique addition of tomatillos. It’s perfect for a cozy family dinner or for sharing with friends. Happy cooking, and enjoy the delicious results! 🌿🍲