Warm, hearty, and packed with flavor, Sopa de Albóndigas is a Mexican meatball soup you’ll fall in love with.
Tender meatballs simmered in a rich tomato-chipotle broth alongside chunky vegetables—pure comfort in a bowl!
Start by mixing 1 lb of ground beef with onion, garlic, cilantro, mint, an egg, rice, and seasonings (salt, pepper, cumin, oregano). Shape into meatballs and set aside. Chop your favorite veggies—zucchini, carrots, potatoes, corn, celery, and chayote.
For the broth, sauté onion, then blend tomatoes, garlic, and chipotle sauce into a smooth base. Pour into the pot with 7 cups of water and bring to a boil.
Add meatballs and simmer for 15 minutes, then add vegetables in stages (start with harder ones like carrots and potatoes, then add zucchini and corn last).
Top with cilantro and a squeeze of lime. It’s warm, filling, and so satisfying. Watch the full recipe video below!
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