Sopa de Albóndigas (Honduran-Style Meatball Soup)

Sopa de Albóndigas (Honduran-Style Meatball Soup)

from eatingwell.com
Soup
329 kcal / serving

While meatball soup can be traced back to ancient Persia, Spanish colonizers brought it to the Americas. In Honduras, this soup is made with chayote, tomatoes, potatoes and zucchini. Serve it with a salad for a full meal. Read more about the author's connection to this recipe in Soup—and Life—Lessons From My Grandma.

Ingredients

  • 1 pound85%-lean ground beef
  • 2 largeeggs, lightly beaten
  • 666 cup panko breadcrumbs, preferably whole-wheat
  • 2 teaspoonsdried mexican oregano
  • 1 teaspoonground cumin
  • 1 teaspoonground pepper
  • 25 teaspoon salt
  • 1 tablespoonextra-virgin olive oil
  • 333 cup minced white onion
  • 2 largecloves garlic, minced
  • 1 ½ cupspeeled, seeded and diced chayote (see tip) or summer squash
  • 1 cuppeeled and diced yukon gold potato
  • 75 cup cup diced carrot
  • 2 tablespoonstomato paste
  • 115-ounce can no-salt-added diced tomatoes
  • 4 cupslow-sodium beef broth
  • 1 cupdiced zucchini
  • 75 teaspoon salt
  • 2 tablespoonsminced fresh flat-leaf parsley

Directions

  1. 1

    To prepare meatballs: Combine beef, eggs, panko, oregano, cumin, pepper and 1/4 teaspoon salt in a large bowl. Let stand for 10 minutes at room temperature.

  2. 2

    Meanwhile, bring 2 quarts of water to a simmer in a large saucepan over high heat. Form the beef mixture into 32 balls, about 1 tablespoon each. Add half the meatballs to the simmering water and cook for 3 minutes. Use a slotted spoon to transfer them to a plate. Repeat with the remaining meatballs.

  3. 3

    To prepare soup: Heat oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add chayote (or summer squash), potato and carrot; cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add tomato paste and cook, stirring constantly, until the vegetables are coated, about 1 minute. Add tomatoes and their juice; cook, stirring, for 1 minute. Add broth, zucchini, salt and the meatballs. Bring to a boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, until the meatballs are cooked through, about 10 minutes. Remove from heat and stir in parsley.