Sopa de Albóndigas Verdes

Name: Sopa de Albóndigas Verdes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mexican
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 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

60 minMediumServes 4340 cal/serving

MexicanSoupStovetopHigh ProteinGluten-FreeNut-FreeDairy-FreeAlcohol-FreeCorn-Free

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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 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

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.
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 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.
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.
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.
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.
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.

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Questions

What is 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. This reference files it under Mexican soup: made on the stovetop, rated medium and about 60 minutes start to finish.

How long does Sopa de Albóndigas Verdes take?

As written, 60 minutes: 25 of prep and 35 of cooking. The longest single stretch is step 4 (15 minutes): "Reduce heat to medium-low and simmer for 15 minutes."

What internal temperature should Sopa de Albóndigas Verdes reach?

For Sopa de Albóndigas Verdes, the target internal temperature is 160 F (about 70 C), given in step 5. A probe thermometer removes the guesswork.

Why does Sopa de Albóndigas Verdes say not to overmix?

Step 1 reads: "Mix gently with your hands until just combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 1 while a few streaks of flour remain; they hydrate on their own.

Is there a substitute for tomatillos in Sopa de Albóndigas Verdes?

The entry for Sopa de Albóndigas Verdes calls for 1 lb fresh tomatillos (or 1 lb canned), husked, rinsed. In its place: Canned tomatillos are a direct swap. Failing that, green tomatoes with a squeeze of lime are the closest.

Can I use ground chicken or turkey instead of ground pork in Sopa de Albóndigas Verdes?

Yes. Use dark-meat ground chicken or turkey if you can, and add a teaspoon of oil per half pound, since pork brings fat that poultry does not. As written, the entry for Sopa de Albóndigas Verdes uses 1.5 lbs ground pork.

How long does Sopa de Albóndigas Verdes keep?

Refrigerate Sopa de Albóndigas Verdes for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The rice will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

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