Sopa de Albondigas recipe
information
The most economical meat is chopped or ground, because it can be stretched with extenders such as grain or bread. This meatball soup, which has several names, is popular throughout the Sephardic community; a recipe for it is included in the first English-language Jewish cookbook, The Jewish Manual, written in 1842 by "a Lady."
ingredients
1 carrot, diced
1 leek, sliced
1 rutabaga, sliced
1 parsnip, sliced
4 tomatoes, peeled and chopped
2 quarts water or broth
2 tablespoons tomato paste
salt and black pepper
1 leek, sliced
1 rutabaga, sliced
1 parsnip, sliced
4 tomatoes, peeled and chopped
2 quarts water or broth
2 tablespoons tomato paste
salt and black pepper
FOR THE MEATBALLS
1 1/2 pounds lean ground beef or lamb
1 cup cooked white rice
2 eggs, lightly beaten salt and pepper
1 cup cooked white rice
2 eggs, lightly beaten salt and pepper
method
1. Place the vegetables in a large soup pot. Add the water or broth and bring to a boil over high heat. Reduce the heat to a simmer and let cook for 30 minutes.
2. While the soup is cooking, combine the ingredients for the meatballs. Wet your hands and shape the mixture into walnut-sized balls. Drop the balls into the boiling broth, then add the tomato paste. Season to taste with salt and pepper.
3. When the soup returns to a boil, ladle individual servings.
2. While the soup is cooking, combine the ingredients for the meatballs. Wet your hands and shape the mixture into walnut-sized balls. Drop the balls into the boiling broth, then add the tomato paste. Season to taste with salt and pepper.
3. When the soup returns to a boil, ladle individual servings.
serving amount
serves 8
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
