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–+ servings

Chicken Meatball Soup - Sopa de Albóndigas

Karolina Longoria
Sopa de albondigas, albondigas en caldillo, or caldo de albóndigas is a beautiful soup that is made of meatballs, veggies and broth. My version uses ground chicken and it creates a delicious light meatball that pairs perfectly with the caldo (broth) and vegetables
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course soups
Cuisine Mexican
Servings 4 people

Equipment

  • 1 Stovetop

Ingredients
  

Albondigas (Meatballs):

  • 1 lb ground chicken turkey, pork or beef
  • ¼ cup finely diced white onions
  • 2 tablespoons bread crumbs
  • 2 tablespoons raw white rice
  • 1 tablespoon fresh cilantro or 1 teaspoon dried
  • 1 teaspoon fresh mint or 1 teaspoon dried
  • ⅛ teaspoon cumin
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large egg lightly beaten
  • 2 tablespoons tomato paste

Caldo (Broth):

  • ½ cup diced onion
  • 2 fresh jalapenos seeds and stems removed or 1 can jalapenos, finely diced
  • 3 garlic cloves minced
  • 2 14.5 oz cans of diced tomatoes
  • ⅛ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 6 cups chicken or beef stock or a mix of both
  • 2 carrots diced (about 1 cup)
  • 2 yellow potatoes diced (about 2 cups)
  • 1 zucchini diced (about 1 cup)

Instructions
 

  • Mix all the albondigas ingredients in a large bowl. Form small 1-inch meatballs by using a spoon or cookie scoop to measure. The mixture will be sticky, so wet your hands before making the albondigas. Set aside on a sheet pan and begin making the broth.
  • Place a large pot or large dutch oven, over medium heat, add two tablespoons of olive oil. Add the diced onion and jalapeños to the pot, cooking them until soft, about 2-3 minutes. Add the minced garlic and sauté for 30 seconds. Add in the cans of diced tomatoes and baking soda. Let cook for two minutes.
  • Add the stock, and bring to a boil. Slowly add in your meatballs, keeping the broth at a constant boil. Once all the meatballs are in the pot, add the carrots, potatoes, and zucchini. Lower heat to medium-low and bring broth to a simmer. Cover the pot and let cook for 25 minutes on low. After 25 minutes, check that the temperature of the meatballs, simply insert a meat thermometer into the middle of the meatball and ensure it has cooked to at least 165˚F.
  • Serve with a of side of tortillas de maíz (corn tortillas), slathered in butter and sprinkled with salt and of course you will need a few lime wedges.
Keyword chicken, comfort food, sopa,, soup, winter
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