Southwestern Meatball Soup
Submitted by fil
Hearty Southwestern meatball soup with beef and pork meatballs, rice, tomato paste, and fresh coriander simmered in a rich beef broth. Sopa de albóndigas at its finest.
YIELD
6 servingsPREP
30 minCOOK
50 minREADY
This is sopa de albóndigas, the meatball soup that’s been warming kitchens across the Southwest and Mexico for generations.
Golf ball-sized meatballs made from a mix of ground beef and pork, bound with rice, egg, and oregano, get dropped into a savory beef broth enriched with tomato paste, sautéed onion, and garlic. They simmer gently until the rice inside cooks through and the meatballs are tender all the way to the center.
A generous handful of fresh coriander stirred in at the end brings a bright, herbal finish that cuts through the richness.
Kitchen Tips
- Use uncooked rice in the meatballs. It absorbs the broth as it simmers and keeps each meatball moist and tender from the inside out.
- Shape the meatballs evenly so they cook at the same rate. Golf ball size is the sweet spot.
- Simmer, don’t boil. A gentle simmer keeps the meatballs intact. Rolling boil will break them apart.
- Fresh cilantro (coriander) is worth it here. Dried parsley works in a pinch but won’t give you that same bright finish.
Ingredients
Directions
Can substitute parsley for coriander, if neccessary.
Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and ¼ teaspoon pepper (or to taste) in a large bowl.
Shape into small balls, about the size of golf balls.
Sauté onion and garlic in heated oil in a large kettle until tender.
Mix in tomato paste.
Add bouillon; season with salt and pepper.
Bring to a boil.
Add meatballs and reduce heat.
Cook slowly, covered, about 30 minutes, until meatballs are cooked.
Stir in coriander or parsley.
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