Friday, November 20, 2015

Souper Easy Sopa de Albondigas

I think it's been said here on the blog, I love soup!  Just as soon as there is a nip in the air, my family and I love to begin our tradition of enjoying wonderful homemade soups.  Today's post features my super-quick-and-easy recipe for one of my absolute favorites, sopa de albondigas.

If you aren't familiar with this delicious and hearty soup, it is a Mexican soup that combines fresh veggies with the wonderful flavor of meatballs.

To prepare your soup you will need:

1 small onion
4-5 cloves garlic
4-5 large carrots
Green, red, yellow, and orange bell peppers
2-3 stalks celery
Onion powder
Garlic powder
Black pepper
Caldo pollo bullion
Celery salt
1 can diced lime chili tomatoes 
Meatballs ( You may prepare your own in advance, or do as I've done here and use frozen)

Begin by rinsing all of your vegetables; peel and slice carrots, set aside.

In a large stock pot, combine to taste onion powder, garlic powder, pepper, and celery salt.  I guesstimate approximately 2-3 teaspoons of each except for the celery salt.  I am heavy-handed with my celery salt, but you may edit to your liking.  Add your tomatoes to the water as well.  Add approximately 2 tablespoons Caldo.  

Chop onions,

slice garlic,

chop celery,

hull and slice peppers...and add all these elements to the water along with your trimmed cilantro.

Bring to a rapid boil.

When the onions are almost transparent, and the celery is firm but not yet cooked through, add your sliced carrots and meatballs.  Continue to cook approximately 5-7 minutes until the carrots are fork-tender, and your meatballs are heated through.

Isn't this lovely?  A peek at all of the wonderful elements.

Serve this wonderful soup with sliced avacado

topped with a sprig of fresh cilantro.  Enjoy with warm tortillas!  Muy delicioso!  

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  1. Mmm, I love a good soup and yours sounds very tempting. Thanks for sharing the recipe with us and Happy Thanksgiving!

    Autumn blessings,