Sopa de Albondigas
Meatball Soup
Created for the 7.5 Qt. Bouillabaisse Pot

This soup is found all over Mexico. Sometimes the soup base is spicy, sometimes not. Here, the spicy chilies are optional, and you may pass a dish of chilies or dried red pepper flakes for diners to add to their soup if desired. In place of or in addition to the carrots and celery, you might add a 10 oz. package of frozen corn and/or 2 zucchini, halved, seeds removed, and cut into thin rounds. Obviously, this is a flexible recipe. The soup serves 8 to 10.

For the soup:

• 2 tablespoons of vegetable, canola, or olive oil
• 1 large white onion, finely chopped
• 3 cloves of garlic, finely chopped
• 2 carrots peeled and shredded
• 2 stalks celery, trimmed and finely chopped
• 2 - 3 pickled jalapenos or 2 - 3 fresh, seeds and white membranes removed, finely chopped (optional)
• 3 (14 1/2 oz.) cans lower-sodium chicken broth
• 2 (14 1/2 oz.) cans lower-sodium beef broth
• 1 (14 1/2 oz.) can diced tomatoes, undrained
• 1 teaspoon dried oregano, crumbled
• Salt and freshly ground pepper to taste

For the meatballs:

• 1 pound ground beef (approx. 90% lean)
• 1 pound ground pork
• 1/4 pound boiled ham, finely chopped
• 1 medium onion, minced
• 2 large or 3 smaller garlic cloves, minced
• 1 teaspoon ancho chili powder
• 2 teaspoons ground cumin
• 1/2 cup dried (plain) bread crumbs
• 1 teaspoon kosher salt (or to taste)
• Several grinds of the pepper mill
• 2 eggs lightly beaten

In a large bowl mix together all the meatball ingredients until thoroughly combined. The best way to do this is with your clean hands. Form the mix into meatballs about the size of a walnut – or 1-inch in diameter. Reserve the meatballs on a platter. You should have about 60.

Add the oil to the 7.5 Qt. Bouillabaisse over medium heat and add the onion. Cook, stirring, until the onion softens. Do not allow it to brown. Add the garlic and cook 1 minute until fragrant. Add the carrot and celery and stir. Add the jalapenos, if using, then the chicken and beef broth, the tomatoes, and oregano.

Bring the mixture to a boil, then turn the heat down and simmer uncovered for about 30 minutes to blend the flavors. Add the meat balls. Cover, reduce heat to low and simmer gently until the meat balls are cooked – about 45 minutes.

Serve in wide soup bowls with warm tortillas on the side. If you have any leftover meat balls they make great next-day sandwiches tucked into leftover and re-warmed tortillas.