SOPA DE ALBONDIGAS VERDES : Herbed Meatballs In Beef Soup
Sopa de albondigas is simple to make, especially if you have a batch of beef broth simmering away in your slow cooker. Here, the meatballs are seasoned with cilantro, oregano, and a bit of spicy green serrano chile. Squeeze a wedge of lime over the soup at the table to wake up all the flavors.
SERVES 4 to 6
¾ pound ground pork
¾ pound ground beef
2 large eggs, beaten
¼ cup fresh white bread crumbs
2 tablespoons minced garlic
1 teaspoon whole dried Mexican oregano
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 large bunch fresh cilantro, very finely chopped
1 cup diced white onion
2 large serrano chiles, stemmed
6 cups Caldo de Res
Minced fresh flat-leaf parsley
1 Roma tomato, seeded and finely diced
Arroz al Vapor
Crumbled chicharrón (optional)
Diced Hass avocado (optional)
Combine the pork, beef, and eggs in a bowl using your hands. In a food processor, combine the bread crumbs, garlic, oregano, 2 teaspoons of the salt, the pepper, and cilantro and pulse until finely ground. Transfer to the bowl with the meat mixture. Add the onion and serranos to the food processor and pulse until finely minced. Add to the meat mixture and combine thoroughly. With damp hands, divide the meat mixture into 12 or 24 equal portions. Roll into balls and chill for at least 1 hour, or up to overnight.
Place the meatballs in a 5-quart slow cooker. Add the broth and the remaining 1 teaspoon salt. Cover and cook on low until the meatballs are firm and cooked through, about 4 hours.
Serve hot in large bowls, garnished with the parsley and diced tomatoes. Pass the cooked rice on the side and serve with small bowls of lime, chicharrón, and diced avocado, on the table.
• To cut the calories and fat content, reduce the meats to ½ cup each and add ½ cup cooked rice to the albondigas mixture.
• Substitute an equal amount of ground turkey for the ground beef, the ground pork, or both.