Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup uncooked white rice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped onion
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped tomatoes
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
Special Equipment Needed:
- Large mixing bowl
- Large pot
Step-by-Step Instructions:
1. In a large mixing bowl, combine ground beef, uncooked rice, parsley, chopped onion, egg, salt, and black pepper. Mix well and form into small meatballs.
2. In a large pot, heat olive oil over medium heat. Add chopped carrots, celery, and onion. Cook for 5 minutes or until vegetables are tender.
3. Add chicken broth and chopped tomatoes to the pot. Bring to a boil.
4. Gently add the meatballs to the pot. Reduce heat to low and simmer for 30 minutes or until meatballs are cooked through and rice is tender.
5. Stir in chopped cilantro and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking vegetables, low heat for simmering soup
Serving size:
6 servings
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 4g
Cholesterol: 85mg
Sodium: 1200mg
Total carbohydrates: 16g
Dietary fiber: 2g
Sugar: 4g
Protein: 20g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken
- White rice can be substituted with brown rice or quinoa
- Chicken broth can be substituted with vegetable broth or beef broth
- Chopped carrots, celery, and onion can be substituted with frozen mixed vegetables
Variations:
- Add diced potatoes to the soup for a heartier meal
- Use Italian seasoning instead of parsley and cilantro for a different flavor profile
- Add a can of drained and rinsed black beans for extra protein and fiber
Tips and Tricks:
- To prevent the meatballs from falling apart, do not overmix the ingredients and handle them gently when forming into balls.
- If the soup is too thick, add more chicken broth or water to thin it out.
- For a spicier soup, add a chopped jalapeno pepper to the vegetables when cooking.
Storage Instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve soup in individual bowls and garnish with a sprig of cilantro.
Garnishes:
Fresh cilantro, sour cream, shredded cheese, diced avocado
Pairings:
Crusty bread, tortilla chips, salad
Suggested Side Dishes:
Mexican rice, refried beans, roasted vegetables
Troubleshooting Advice:
- If the meatballs are falling apart, try adding more rice or breadcrumbs to the mixture to help bind it together.
- If the soup is too thin, simmer it for a longer period of time to allow the rice to absorb more liquid.
Food Safety Advice:
- Make sure the meatballs are cooked through and reach an internal temperature of 160°F to prevent foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Sopa de Albóndigas is a traditional Mexican soup that is often served as a main course. The word "albóndigas" comes from the Arabic word "al-bunduq" which means "hazelnut" and refers to the small size of the meatballs in the soup.
Flavor Profiles:
This soup has a savory and slightly spicy flavor from the vegetables and cilantro. The meatballs add a meaty and hearty flavor, while the rice adds a subtle nuttiness.
Serving Suggestions:
Serve this soup as a main course with crusty bread and a side salad for a complete meal.
Related Categories
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Region: Spanish
Taste: Savory, Meaty, Herby, Tangy, Comforting