Allison Osorio's Warming Sopa de Albóndigas

Name: Sopa de Albóndigas
Yield: 4-6 portions
Ingredients: 1 lb lean ground beef; ¼ cup white rice, rinsed and drained; 3 tbsp Heirloom Blue Corn Masa Harina; ¼ white onion, minced; ¼ cup fresh cilantro, minced; 2 garlic cloves, minced; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp oregano, crumbled; 2 tsp ground black pepper; 1 tsp ground cumin; 1 tbsp salt; 4 medium roma tomatoes; ¼ white onion; 3 garlic cloves; 1 Anaheim chile, dried; 2-4 chiles de arbol, dried; 3 tbsp chicken bouillon; 1 tsp ground cumin; 1 tsp oregano; 2 tbsp salt; 2 quarts of chicken broth; 1 quart of water; 3 medium russet potatoes, peeled and diced; 3 medium carrots, peeled and diced; 2 large celery stalks, diced; 2 medium Mexican squash or zucchini, diced; ½ bunch of fresh cilantro; Corn tortillas; Lime wedges

A bowl of albondigas alongside tortillas

December 12, 2023

If you grew up eating sopa de albóndigas like December's Chef en Residencia Allison Osorio, you know there's really no season for this dish. The spicy, veggie-packed soup hits the spot on hot summer nights and cold winter's eves alike. But of course, nothing can beat a bowl of this hearty Mexican meatball soup on a chilly December night. Allison's grandmother learned to save money by swapping eggs for masa harina as a binder in her albóndigas, and it's a trick that adds extra flavor and moisture to the tender meatballs.

Woman eating a bowl of sopa de albondigas

Don't skip the garnishes: a generous squeeze of lime wakes up all the flavors in the broth, and a fresh corn tortilla for dunking makes for a complete meal.

Sopa de Albóndigas

Allison Osorio

Servings

4-6 portions

Ingredients

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1 lb lean ground beef
¼ cup white rice, rinsed and drained
3 tbsp Heirloom Blue Corn Masa Harina
¼ white onion, minced
¼ cup fresh cilantro, minced
2 garlic cloves, minced
2 tsp garlic powder
2 tsp onion powder
1 tsp oregano, crumbled
2 tsp ground black pepper
1 tsp ground cumin
1 tbsp salt

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4 medium roma tomatoes
¼ white onion
3 garlic cloves
1 Anaheim chile, dried
2-4 chiles de arbol, dried
3 tbsp chicken bouillon
1 tsp ground cumin
1 tsp oregano
2 tbsp salt
2 quarts of chicken broth
1 quart of water
3 medium russet potatoes, peeled and diced
3 medium carrots, peeled and diced
2 large celery stalks, diced
2 medium Mexican squash or zucchini, diced
½ bunch of fresh cilantro

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Corn tortillas
Lime wedges

Directions

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In a medium bowl, add all ingredients and mix by hand until well combined.
Using a small ice cream scoop or a spoon, take small dollops and roll in between your hands until a smooth ball about 2” in diameter forms. Set meatballs on a plate and cover with plastic until ready to use. These can be made ahead of time.

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In a large stock pot over medium heat, add your chicken broth and water and bring to a boil.
On a plancha over medium heat, place whole tomatoes, onions, and cloves. Char on all sides.
Take your Anaheim chile and chules de arbol and using a pair of tongs, gently char them over open fire until smoke, about 10 seconds. Place these chiles in a small bowl and cover with two cups of water to hydrate.
In a blender, place tomatoes, onion, cloves, chiles (stems removed) and their soaking liquid, chicken bouillon, cumin, oregano and a few ladles of chicken stock if you feel that it needs more liquid to blend. Make sure you have an open vent in the top of your blender lid if the contents are hot. Carefully blend on medium-high speed until smooth.
Add the tomato sauce to the stock pot.
Add the meatballs, cover with a lid and cook for about 20 minutes.
After albondigas have cooked for 20 minutes, add potatoes, carrots, and celery. Cook for 10-15 minutes. Add the squash and cilantro, cook for another 5-10 minutes.
Once done, check that the potatoes are well cooked and taste for salt. You can always add more salt or more water as needed.
Serve with fresh tortillas and lime.