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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.

60 minMediumServes 4340 cal/serving

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

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. 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. 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. 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. 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. 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. 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.

Questions

How long does Sopa de Albóndigas Verdes keep?

Refrigerate it 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.

Can I halve or double Sopa de Albóndigas Verdes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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