Mexican Meatball Soup with Lime, Corn Chips

Mexican Meatball Soup

In Mexico, this soup is known as Albondigas sopa. Albondigas are meatballs. And it’s very, very good! If you like it a little bit hotter, use a hotter salsa, or add a finely chopped jalapeno or serrano chili when sauteeing the onions. Make some guacamole and salsa to serve with corn chips and there you go!

Makes 6 – 8 Main Course Servings

For the Soup:

2 Tbsp. EVOO
2 ¾ cups chopped onions
4 garlic cloves, minced
2 small bay leaves
7 ¼ oz. beef stock  (see below)  or low/no salt beef broth (5 – 14 ½ oz. tins)
1 – 28 oz. tin Italian plum tomatoes, diced, juice reserved
½ cup chunky, medium-hot, tomato salsa
½ cup chopped cilantro (1/4 cup for meatballs)

For The Meatballs:

1 lb. lean ground beef
¼ lb. bulk pork sausage meat or pork sausages with skins removed
6 Tbsp. yellow cornmeal
¼ cup homogenized milk (whole milk)
1 large egg
½ tsp. salt
½ tsp. freshly ground black pepper
½ tsp. ground cumin
½ cup long-grain white rice

Heat the oil in a heavy large pot over medium-high heat. Add 1 ¾ cups onions, 2 garlic cloves the bay leaves and sauté 5 minutes without browning the onions. Turn heat down to medium if it is too hot. Add broth, tomatoes with their juices, salsa and ¼ cup cilantro; bring to a boil. Cover, simmer 15 minutes. Meanwhile, combine ground beef, pork sausage, cornmeal, milk, egg, salt, pepper, cumin, remaining 1 cup of onions, 2 garlic cloves and ¼ cup cilantro in a medium bowl; mix well to combine. Shape the mixture in 1” or 1 ¼” meatballs.

Add the rice and meatballs to the soup, bring to a boil, stirring occasionally. Reduce the heat; cover and simmer until rice and  meatballs are tender, stirring occasionally, about 20 minutes; season to taste with salt and pepper. Ladle soup into bowls, serve immediately.

Helpful link to Making Stock.


Leave a Reply