The first time I had Mexican meatball soup (more properly Sopa de Albondigas) was in Flagstaff, Arizona. It was in the 1960s and I was in college at the time. I went to an upscale Mexican restaurant (while in college the only “upscale” places I went to were when my dad came to town) and the soup was served as a first course. It was so delicious, that from then on, I found a good recipe, modified it, and now make it at least several times each year.
2 lbs. ground beef
¼ cup all-purpose flour
1 large can (47 oz.) chicken broth
4 cans (10 ½ oz.) beef consommé
1 tsp. oregano leaves
2 medium onions, chopped
¼ tsp. red chili pepper flakes (more if you like it hotter)
6 carrots, thinly sliced
¼ cup white rice
1/3 cup cilantro, chopped
1 lb. spinach, chopped
1 lime, wedges
1—Mix beef, flour and eggs together in a large mixing bowl.
2—In a large cooking pot mix broth, consommé, oregano, onions, and chili and bring to a boil. Then reduce heat.
3—Shape 1 to 1 ½ inch meatballs by hand and drop into pot.
4—Simmer for 5 minutes.
5—Add carrots, rice, and cilantro.
6—Simmer for 20 minutes.
7—Add spinach to pot and cook for 5 minutes.
8—Allow soup to cool then skim any grease off the surface.
9—Can be reheated just before serving.
Serve with limes wedges for those who like a squeeze of juice in their soup.
If served with tortilla chips or cheese crisps, this soup can be an entire meal. Diners will want a least 2 bowls of soup, so this recipe serves about 6 people.
If you have never had it, you’ll find this soup different and delicious. It takes about ½ hour for prep and another ½ hour cooking time. So easy, GEEZERS can make it.