My mom has been making sopa de albondigas for a good portion of my life. While most people think of Mexican food as being spicy, this soup is quite the opposite. The jalapeño adds warmth and body without any heat since it’s left whole to season the broth. Brown rice is a bit harder so it’s less likely to disintegrate into the soup as it cooks although traditionally the soup would just use long grain white rice. Of course- my favorite aspect about any soup is the toppings. Sopa de albondigas is the perfect canvas to add as little (or as many) toppings as you desire. Over the years, this soup has become my own version of a “chicken noodle soup” when I’m not feeling well. It also reheats well so I frequently portion it out to take to work. I’ve had quite a few colleagues approach me in the staff room to ask what was in my container since it smelled divine! I hope you enjoy it as much as I do!
| Ingredients (for soup): 1 tsp olive oil 3/4 finely chopped onion 3 spring onion, finely chopped 3 large clove garlic, minced 2L beef stock (I use stock pots) 3 large carrots, peeled and sliced in circles 1 whole fresh jalapeño (I slice four slits into the side of the jalapeño) 100g long-grain brown rice (uncooked) ¼ tsp dried oregano 250ml tomato passata Sea salt and fresh black pepper |
| Ingredients (for meatballs): 500g 5% beef mince ¼ medium onion, finely chopped 2 spring onion, finely chopped 3 large clove garlic, minced ¼ cup long-grain brown rice (uncooked) 5 large sprigs of fresh coriander, chopped 1 Tbsp flour 1 egg, lightly beaten ½ tsp sea salt ½ tsp freshly ground black pepper |
Directions:
1. Heat the oil in a large stockpot and sauté the onions and garlic over medium-high heat for about 2 minutes.
2. Pour in the broth and add the carrots, jalapeño, rice, oregano, and passata. Lightly season with salt and pepper and bring to a boil. Lower the heat to simmer.
3. Place all the ingredients for the meatballs in a mixing bowl. Mix together and then shape into bite-size balls (I use a cookie scoop). When the meatballs are made, carefully place them in the simmering broth.
4. Cook uncovered, for about an hour until the carrots are soft and the meatballs are cooked through.
5. When ready to serve, discard the jalapeño and portion into bowls.
6. Sprinkle with garnishes. Sour cream, fresh coriander, green or red onion, fresh jalapeño slices all tend to be popular garnishes!
Maddie Nyman Kitchen 
Leave a comment