Entree: Nicaragua – Southern Culinary Region – Sopa de Albóndigas (Hearty Nicaraguan meatball soup with vegetables and rice in a seasoned tomato broth)
Serving Size: 6
Approximate Time
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 1 lb (454 g) ground beef
- 1/2 lb (227 g) ground pork
- 1/2 cup (120 g) cooked white rice
- 1 large egg (about 50 g)
- 1/4 cup (30 g) plain breadcrumbs
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground cumin
- 1 tsp (1 g) dried oregano
- 8 cups (1.9 L) beef or chicken broth
- 1 cup (240 g) crushed tomatoes
- 2 medium carrots, peeled and sliced into rounds (about 6 oz / 170 g)
- 2 medium potatoes, peeled and cubed (about 10 oz / 280 g)
- 1 small zucchini, halved and sliced (about 6 oz / 170 g)
- 1 bay leaf
- 1/4 cup (15 g) fresh cilantro, chopped, plus extra for garnish
- 2 tbsp (30 ml) lime juice (about 1 lime)
- Lime wedges, for serving
Instructions
1. In a large bowl, combine ground beef, ground pork, cooked rice, egg, breadcrumbs, 1/2 tsp kosher salt, 1/4 tsp black pepper, cumin, oregano, and half the chopped cilantro; mix gently until just combined. Form into 18–20 meatballs, about 1 1/4 in (30–35 g) each.
2. Heat vegetable oil in a large Dutch oven over medium heat. Add onion and cook until translucent, about 4 minutes; add garlic and cook 30 seconds more.
3. Stir in crushed tomatoes and cook 2 minutes. Add broth and bay leaf and bring to a gentle simmer.
4. Carefully add meatballs to the simmering broth in a single layer. Add carrots and potatoes. Cover and simmer gently 15 minutes.
5. Add zucchini and simmer until meatballs are cooked through and vegetables are tender, about 8–10 minutes more. Taste and season with remaining salt and pepper.
6. Stir in lime juice and chopped cilantro. Remove bay leaf. Ladle soup into bowls and garnish with additional cilantro and lime wedges. Serve hot.
