Sopa de Albóndigas Hondureña
A comforting and hearty meatball soup, a staple in Honduran homes. This version features tender meatballs simmered in a flavorful broth with a medley of vegetables.
🧂 Ingredients
- 1 pound Ground beef(85% lean)
- 2 count Large eggs(lightly beaten)
- 0.66 cup Panko breadcrumbs(preferably whole-wheat)
- 2 teaspoons Dried Mexican oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Ground pepper
- 1 teaspoon Salt
- 0.5 cup White onion(minced)
- 2 large Garlic cloves(minced)
- 1.5 cups Chayote(peeled, seeded and diced (or summer squash))
- 1 cup Yukon Gold potato(peeled and diced)
- 0.75 cup Carrot(diced)
- 2 tablespoons Tomato paste
- 1 15-ounce can Diced tomatoes(no-salt-added)
- 4 cups Beef broth(low-sodium)
- 1 cup Zucchini(diced)
- 2 tablespoons Fresh flat-leaf parsley(minced)
- 1 tablespoon Olive oil
👨🍳 Instructions
- 1
In a large bowl, combine ground beef, eggs, panko breadcrumbs, oregano, cumin, pepper, salt, minced onion, and minced garlic. Mix well and form into about 20 meatballs. Set aside.
- 2
In a large stockpot or Dutch oven, heat olive oil over medium-high heat. Add diced chayote, potato, and carrot. Cook for 3-4 minutes until vegetables begin to soften.
- 3
Stir in the tomato paste and coat the vegetables. Add the diced tomatoes and beef broth. Bring the mixture to a boil.
- 4
Carefully add the meatballs to the boiling broth, one at a time. Reduce heat to a simmer.
- 5
Add the diced zucchini and continue to simmer for about 10 minutes, or until the meatballs are cooked through and the vegetables are tender. Stir occasionally.
- 6
Remove from heat and stir in the fresh parsley. Taste and adjust seasoning if necessary.
- 7
Serve hot. This soup is often served with a side of rice or corn tortillas.
💡 Pro Tips
- ✓For a richer flavor, you can use homemade beef broth.
- ✓Chayote is also known as 'huisquil' in some regions.
- ✓Don't overmix the meatball mixture to keep the meatballs tender.
🔄 Variations
- Add other vegetables like green beans or corn.
- For a spicier soup, add a pinch of red pepper flakes to the meatball mixture.