Sopa de Albóndigas Verdes
A traditional Mexican meatball soup where hand-rolled pork and rice meatballs are simmered in a vibrant green tomatillo and herb broth with zucchini and chayote. High in protein and ready in under an hour.
Ingredients
- 1.5 lbs ground pork
- 1/4 cup long-grain white rice (uncooked)
- 1 large egg, beaten
- 1/4 cup fresh mint leaves, finely chopped
- 1/2 tsp salt (for meatballs)
- 1/4 tsp black pepper (for meatballs)
- 1 lb fresh tomatillos (or 1 lb canned), husked, rinsed
- 1 large poblano chile (or green bell pepper), seeded, chopped
- 1 medium white onion, quartered
- 4 cloves garlic cloves
- 1/2 cup fresh cilantro, roughly chopped
- 6 cups low-sodium chicken broth
- 2 small zucchini, sliced into rounds
- 1 medium chayote squash (or extra zucchini), peeled, cubed
- 1/2 tsp salt (for soup)
- 2 tbsp neutral oil
Instructions
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1
Make the meatballs: In a large bowl, combine 1.5 lbs ground pork, 1/4 cup long-grain white rice (uncooked), 1 beaten large egg, 1/4 cup finely chopped fresh mint leaves, 1/2 tsp salt (for meatballs), and 1/4 tsp black pepper (for meatballs). Mix gently with your hands until just combined. Roll into 1-inch balls. Refrigerate while you make the broth.
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2
Make the green broth: Place 1 lb husked, rinsed fresh tomatillos (or 1 lb canned), 1 large seeded, chopped poblano chile (or green bell pepper), 1 medium quartered white onion, and 4 cloves garlic cloves in a dry skillet over high heat. Cook, turning occasionally, until charred in spots and slightly softened, about 8 minutes. Transfer to a blender. Add half the 1/2 cup fresh cilantro and blend until smooth.
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3
Heat 2 tbsp neutral oil in a large pot over medium-high heat. Add the blended green sauce carefully (it will splatter) and cook, stirring, for 3 minutes until it darkens slightly.
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4
Pour in 6 cups low-sodium chicken broth and bring to a boil. Gently drop in the meatballs one by one. Reduce heat to medium-low and simmer for 15 minutes.
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5
Add 2 small sliced into rounds zucchini and 1 medium peeled, cubed chayote squash (or extra zucchini). Continue simmering until the vegetables are tender and the meatballs are cooked through to an internal temperature of 160°F (71°C), about 10 minutes more.
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6
Season with 1/2 tsp salt (for soup). Ladle into bowls and garnish with the remaining fresh cilantro. Serve with warm corn tortillas if desired.