(Sopa de Albóndigas)
A hearty soup, sopa de albóndigas is great to make as the weather gets colder. It can be an excellent starter, but it’s traditionally eaten as a meal with a side of warm tortillas. Serve steaming bowls of it with some hot sauce on the side for those who want to spice it up a bit.
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
2 bay leaves
9 cups beef broth
One 28-ounce can diced tomatoes, including the juice
2 large carrots, sliced
1 pound ground beef or pork
1 cup chopped fresh cilantro, plus more for garnish
½ cup uncooked long-grain white rice
1 large egg
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
Heat the olive oil in a large, heavy pot over medium-high heat. Add the onion, garlic, and bay leaves and sauté until the onion is translucent, about 5 minutes. Add the broth, tomatoes and their juice, and carrots. Bring to a boil.
Meanwhile, in a medium bowl, combine the ground meat, 1 cup cilantro, rice, egg, salt, black pepper, and cumin. Mix well and pinch off small freeform balls with your fingers or by teaspoonfuls.
When the soup is boiling, add the meatballs. Reduce the heat to medium, cover, and let boil until the meatballs are tender and cooked through, about another 15 minutes. Season with salt and black pepper.
Ladle the soup into large bowls. Garnish with the remaining cilantro and serve immediately.
VARIATION: You can add about 1½ cups of fresh or frozen peas. Just throw them in during the last 5 minutes of simmering, since they cook up pretty quickly. If you want a lighter soup or to ward off a winter cold, substitute chicken instead of beef broth. You’ll still get enough meat flavor from the meatballs.