A comforting addition to any menu, this flavorful, tomato-based soup is chock full of vegetables and meatballs (ablondigas). Enjoy with warm tortillas and garnishes like sliced jalapeño, chopped white onion and cilantro and lime wedges.
20m
PREP TIME
40m
COOK TIME
206
CALORIES
23
INGREDIENTS
Servings: 16
Ingredients
- Albondigas:
- 2 pounds lean ground beef
- 1 pound ground pork
- 1/2 cup uncooked long grain white rice
- 1/4 cup finely chopped mint leaves
- 1/3 cup finely chopped white onion
- 3 medium garlic cloves, minced
- 1 tablespoon kosher salt
- 1 teaspoon El Guapo® Ground Black Pepper (Pimienta Negra Molida)
- 1/2 teaspoon ground coriander
- Sopa:
- 1 tablespoon vegetable oil
- 1/2 large white onion, chopped (about 1 cup)
- 2 large carrots, peeled and cut into 1/2-inch chunks (about 1 cup)
- 1 large celery stalk, chopped
- 1 medium russet potato , peeled and cut into 1/2-inch chunks
- 4 plum tomatoes, chopped
- 3 medium garlic cloves, finely chopped
- 2 containers (32 ounces each) chicken stock
- 2 El Guapo® Mexican Bay Leaves (Laurel)
- 2 teaspoons ground cumin
- 2 teaspoons whole oregano
- 2 teaspoons kosher salt
- 1 teaspoon ground coriander
- 1/2 teaspoon El Guapo® Ground Black Pepper (Pimienta Negra Molida)
INSTRUCTIONS
- 1 For the Albondigas, mix all ingredients in large bowl until well blended. Shape into 1-inch balls. Arrange in single layer on large baking pan. Set aside.
- 2 For the Sopa, heat oil in large saucepan or Dutch oven on medium heat. Add onion, carrots, celery and potato. Cook and stir 5 minutes or until softened. Add tomatoes and garlic, cook 7 minutes until tomatoes begin to caramelize. Stir in remaining ingredients. Bring to boil on medium-high heat.
- 3 Reduce heat to simmer. Carefully add Albondigas to saucepan, without stirring. Cover. Simmer until cooked through, about 20 to 25 minutes. Serve with warm tortillas, sliced jalapeño, chopped white onion and cilantro, and lime wedges, if desired.
