Photograph of the finished Sopa de albóndigas

Mexico · Canh thịt viên kiểu Mexico

Sopa de albóndigas

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 14.1 oz
  • Photograph of Pork Pork 5.6 oz
  • Photograph of Rice Rice 2.8 oz
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Mint leaves Mint leaves 0.3 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Carrot Carrot 2
  • Photograph of Potato Potato 2
  • Photograph of Chayote Chayote 2
  • Photograph of Onion Onion 1
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Mix ground beef and pork with raw rice, eggs, chopped mint leaves, and salt.
  2. 2 Shape the mixture into round balls about the size of ping-pong balls, and refrigerate for 15 minutes to firm up.
  3. 3 Blend tomatoes with onions and garlic, strain, then sauté for 5 minutes until the sauce thickens.
  4. 4 Pour water into the pot of sauce, bring to a boil, then gently add the meatballs one by one and simmer for 25 minutes.
  5. 5 Add the chopped carrots, potatoes, and chayote, and cook for another 15 minutes until the vegetables are tender.
  6. 6 Adjust the salt to taste, ladle into bowls, and sprinkle with fresh mint leaves.

With an appliance

  • Pressure cooker 42 min

    Replace step 4: cook the meatballs with rice under high pressure for 7 minutes, then let them rest for 8 minutes; reduce to about 10 minutes, the rice grains will expand fully and the meatballs will not break because there is no need to stir. The vegetables in step 5 should still be cooked with the lid open for 12 minutes.

Start cooking