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Authentic Sopa De Albondigas (Meatball Soup) Recipe

Authentic Sopa De Albondigas (Meatball Soup) Recipe

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Authentic Sopa De Albondigas (Meatball Soup)

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Ingredients:

Serving

1 lb ground beef
1 tbsp fresh mint (minced , aka yerba buena)
1 tbsp cilantro (minced )
1 tbsp white onion (minced )
1 tsp salt
1/4 tsp black pepper
2 eggs
2 ancho chilies
6 guajillo chilies
1 roma tomato
3 garlic cloves
1 tbsp oil
1/4 white onion (thinly sliced )
6 cups water
1/4 tsp cumin (ground )
2 chicken bouillon cubes
1 beef bouillon cube
2 carrots (sliced in half lengthwise and then in bite size pieces)
1 chayote (chopped into bite size pieces)
1 red potatoes (diced in bite size pieces)
1/2 cup green beans ( ends snapped , then broken into bite size pieces)
salt
cilantro (to garnish )
lime wedge (to garnish )

Directions:

Mix the meatball ingredients together in a bowl until combined. Shape the meatballs into walnut sized balls. Place the meatballs on a clean plate, cover with plastic and refrigerate until you are ready to cook them.
Place the dry chilies, garlic cloves and tomato into a small sauce pan. Fill with water until the chilies are completely covered. Boil the chilies and tomato on medium high heat for 15 minutes. Cover and set aside.
In a large stock pot, heat the oil. Saute the onions for 2 minutes. Add in the carrots and stir. Pour in the water, cumin, bouillon cubes, chayote, potatoes and green beans.
While the soup is heating up, place the tomato, chilies and garlic in the blender with 2 cups of fresh water. Blend on high or 5 minutes.
Using a fine mesh strainer, strain the blended chile into the stock pot scraping the bottom with a spoon. This may require two or three times (seeds and skins will get stuck so you may have to do this in two or so batches rinsing the sieve clean after each time.) Once you have strained all of the chile into the stock pot, stir and bring to a boil. Once the soup is boiling taste the soup and add salt if needed. Cook the soup for 15 minutes.
Next, turn the heat down to medium low. Add in the meatballs one at a time until they are all in the pot. Gently stir the soup to make sure the meatballs are incorporated in with the broth and vegetables. Cover the soup and cook for an additional 30 minutes.
Serve the soup in bowls garnished with chopped cilantro and lime wedges.
Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1008.76 Kcal (4223 kJ)
Calories from fat	483.08 Kcal
		% Daily Value*
Total Fat	53.68g	83%
Cholesterol	152.39mg	51%
Sodium	1596.39mg	67%
Potassium	972.89mg	21%
Total Carbs	88.76g	30%
Sugars	61.65g	247%
Dietary Fiber	13.18g	53%
Protein	39.22g	78%
Vitamin C	16.9mg	28%
Vitamin A	0.5mg	16%
Iron	28.7mg	160%
Calcium	117.2mg	12%

Amount Per 100 g
Calories	122.43 Kcal (513 kJ)
Calories from fat	58.63 Kcal
		% Daily Value*
Total Fat	6.51g	83%
Cholesterol	18.5mg	51%
Sodium	193.75mg	67%
Potassium	118.08mg	21%
Total Carbs	10.77g	30%
Sugars	7.48g	247%
Dietary Fiber	1.6g	53%
Protein	4.76g	78%
Vitamin C	2mg	28%
Vitamin A	0.1mg	16%
Iron	3.5mg	160%
Calcium	14.2mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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