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Before you jump to Mexican Meatball soup aka Sopa de Albondigas recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.
Almost every single article about losing weight and getting healthy tells readers to avoid drive through windows like the plague and to do all of their own cooking. There’s some value to that. But sometimes the last thing you want to do is prepare a whole dinner for yourself and your family. Sometimes almost all you desperately want is to go to the drive through and get home as quickly as possible. There isn’t any reason that you shouldn’t be permitted to do this and not be tormented by remorse about slipping on your diet. This is because many of the famous fast food restaurants out there are trying to “healthy up” their menus. Here is how you can eat healthfully when you hit the drive through.
Choose the drive through according to whether it has more healthy options available. Arby’s for instance, is void of burgers. You may consume roast beef sandwiches, wraps and salads as a substitute. Wendy’s, whilst no stranger to the hamburger, additionally includes a lot of additional meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not every little thing is McDonalds using its deep fried chicken parts as well as other terribly unfit items.
Basic logic states that the simplest way to lose weight and get healthy is to ban fast food from your diet completely. While this is usually recommended all you need to do is make a few good choices and going to the drive through isn’t anything to worry about–when you do it in moderation. At times what you require most is just to have someone else do the cooking. There isn’t any reason to feel bad about visiting the drive through when you make healthy and balanced decisions!
We hope you got insight from reading it, now let’s go back to mexican meatball soup aka sopa de albondigas recipe. To cook mexican meatball soup aka sopa de albondigas you need 22 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Mexican Meatball soup aka Sopa de Albondigas:
- Prepare Sauce
- Get 5 roma tomatoes
- Provide 1/4 a small onion
- Prepare 1 clove garlic
- Prepare Soup
- Use 10 cup boiling water (or as needed/desired)
- Provide 1/2 head Onion (medium sized)
- Provide 3 clove garlic
- Get 1 1/2 cup carrots (diced)
- Get 1 1/2 cup chayote (diced)
- Get 2 cup potatoes (sliced)
- Prepare 1 3/4 cup zucchini (thinly sliced)
- Prepare 1 tbsp KNORR Beef flavor bouillon or any kind of bouillon of your liking
- Get 1 Salt to taste
- Use 5 Cilantro with stems
- You need Meatballs
- You need 1 lb ground beef (or any ground meat of your choice)
- You need 1/2 cup white rice
- Take 1 egg
- Get 1 tbsp mint (finely chopped)
- Use tsp 1/8 of salt
- Take 1 tbsp all purpose flour (optional)
Instructions to make Mexican Meatball soup aka Sopa de Albondigas:
- In a big pot boil the water along with the garlic and the onion. (On medium to low heat) Cover with a lid.
- Blend together the tomatoes, onion, and garlic in a blender (do not add water into the blender). Then add the sauce to the boiling pot. Cover with a lid and wait until it begins to bubble. TIP: If you feel like it may need more water then do so in 1/2 cup increments.
- In a seperate bowl, mix with your hands or with a stand mixer with a paddle attachment, the ground beef, mint, egg, rice, salt, and flour. Form into balls (about the size of a golf ball), set them aside.
- Peel your vegetables (except zucchinis) and cut them thinly or into small cubes. Place the carrots and chayote in a bowl. In a seperate bowl place the zucchinis. Place the potatoes in a bowl of water and set them aside. TIP: This prevents the potatoes from browning and it removes the starch from the potatoes.
- Once you notice your soup boiling add your meatballs to the pot, carefully. Cover with a lid and wait for it to boil again (around 5-10 minutes depending on your stove).
- Once you notice your meatballs are beginning to darken and your soup is boiling, add the carrots and chayote. Cover with a lid. Make sure you have this over a low heat, you do not want to overcook your meat and veggies. TIP: If you begin to notice grease foam at the top of the pot, you may use a ladel to remove as much as you can without removing to much water.
- Once your pot is boiling again, check the carrots and chayote. Take one of each out of the pot. Check to see if its ready by cutting into it with a knife. If you feel a lot of resistance, then cover the pot and allow to boil for another 5 minutes. Check again and if you feel that it shows little resistance then add the potatoes. (Make sure to drain the potatoes, do not add them with the water filled with starch). Cover the pot. Boil for a few minutes. TIP: Make sure everytime you add a new ingredient or vegetable that its not fully cooked. Otherwise you will end up with a soggy mess.
- Add the zucchinis lastly, and cover with a lid and allow to boil for 5 minutes. Add your seasoning. Salt to taste, bouillon, and cilantro leaves. You may leave out the 1/2 onion. Cover with the lid and allow to boil for a few minutes longer. Turn off the heat. You can let it sit for a bit or serve yourseld. Enjoy!
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