This versatile meatball soup is popular in Mexico and other parts of South and Central America. Make gluten free by omitting the breadcrumbs or replacing with a gf alternative.
Author: Katherine Martinelli (Originally developed for and published in TreeFree Food)
Recipe Type: Soup
Cuisine: Mexican
Yield: 4 to 6 servings
Ingredients
Olive oil
1 pound ground beef
¼ cup uncooked long grain white rice
2 tablespoons breadcrumbs
¼ cup chopped cilantro, plus more for garnish
¼ cup chopped parsley
1 egg, lightly beaten
Salt and pepper
1 large onion, roughly chopped
2 cloves garlic, minced
¼ cup tomato paste
½ tablespoon cumin
3 quarts (12 cups) chicken stock
2 large carrots, sliced
1 cup corn kernels, fresh or frozen
1 zucchini, sliced in half moons
Directions
In a large bowl, mix together the ground beef, rice, breadcrumbs, cilantro, parsley and egg. Season with salt and pepper. Refrigerate while you get the soup started.
Heat oil in a large soup pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the tomato paste and cumin. Add the chicken broth. Bring to a strong simmer. Add the carrots.
Remove the meat mixture from the fridge. Form into 25 to 30 small meatballs, dropping them into the simmering soup as you go.
Cook, covered, for 20 minutes. Add the corn and zucchini and cook for another 10 minutes, covered. Season with more salt and pepper to taste.
Serve and garnish with additional chopped cilantro, if you like.
Notes
Kosher meat
Make gluten free by omitting the breadcrumbs or replacing them with a gluten free variety.
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/recipe/2013/sope-de-albondigas-cinco-de-mayo/