Sopa de Albóndigas (Mexican Meatball Soup)

The weather is getting a little cooler which means my favorite season is here, Fall! The time where I can wear my sweaters and boots and enjoy a delicious soup that warms my soul.

Sopa de Albóndigas is a traditional Mexican recipe that incorporates the delicious flavors of oregano, cilantro, onions and tomatoes; all staples to Mexican cuisine. Though I was introduced to this dish as a young adult, it brings a sense of comfort, a feeling of nostalgia and home all in one bite.

The meatballs are made with beef, but you can always use your preferred ground meat such a ground pork, a mix of pork and beef or ground chicken - the choice is yours!

Cocktails with Corey

With the fall season now here, Corey made a delicious drink called Lion's Mane, that tastes like Christmas in every sip and it paired so well with my Sopa! This drink uses an ingredient called Jamaican Allspice Dram that you can find at your local Total Wine.

Lion's Mane:

2 ounces bourbon

1/2 ounce allspice dram

1/2 ounce lime juice, freshly squeezed

1 teaspoon simple syrup

3 dashes Angostura bitters

Add everything to a cocktail shaker along with desired ice and shake for 10 seconds and serve in a glass.

Now back to the main event :)

Sopa de Albondigas Ingredients:

1 lb Ground beef

1 egg, whisked

1 TBSP rice, uncooked

6 cloves garlic, minced, divided in half

1/2 bunch cilantro, chopped, divided in half

1/2 onion, diced, divided in half

2 small potatoes, chopped

2 celery stalks, chopped

1/2 Mexican squash, sliced in rounds

1 large tomato, diced

1 jalapeño, diced (optional)

1 carrot, sliced in rounds

5 cups chicken broth

Spices:

3 TSP Salt, divided in half

2 TSP Chicken Bouillon, divided in half

2 TSP Chili Powder, divided in half

2 TSP oregano, divided in half

2 TSP Black Pepper, divided in half

Directions:

Prepare the Meatballs:

Step 1: Preheat oven to 350 degrees. In a large bowl, combine ground beef, uncooked rice, whisked egg, minced garlic, half of diced onions,1.5 TSP salt, 1 TSP chicken bouillon, 1 TSP chili powder, 1 TSP black pepper, and 3 TBSP fresh cilantro and mix manually.

Step 2: Prepare a cookie sheet and line with aluminum foil and spray oil. Grab small amount of meat mixture and roll in between hands into balls (around golf ball size) and set onto cookie sheet, spaced about 1 inch apart. NOTE: You should get about 12-13 meatballs in total.

Step 3: Once all meatballs are rolled out, put cookie sheet in oven for 10 mins. Note: The meatballs will be halfway cooked in this process and will finish cooking in the soup.

Make the Soup Base:

Step 4: Chop all the veggies and then heat oil in a large pot or Dutch oven over medium heat.

Step 5: Add onions, garlic, carrots and celery and sauté until tender.

Step 6: Add potatoes, Mexican squash, chicken broth, tomatoes, chili powder, chicken bouillon, oregano, salt & pepper and stir together.

Step 7: Bring the soup to a boil (on medium-high heat). This will take about 10-15 minutes.

Step 8: Once the soup is boiling, reduce heat to medium-low and SLOWLY add meatballs, one by one, to soup and cook until potatoes are tender. Note: This step will take about 10-15 minutes.

Step 9: Serve in a bowl and top with cilantro, avocado and lime.

¡Buen Provecho!