Lamb Meatball Soup

Lamb Meatball Soup

(Sopa de Albondigas)

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Sopa de Albondigas is a classic Mexican soup. This version is rich and flavorful and loaded with tiny lamb meatballs, sweet carrots and crunchy fresh corn. Make the meatballs small so they will cook quickly, and don’t forget to let them chill in the refrigerator first so that they hold their shape when added to the pot. A single fresh serrano chili will infuse a subtle heat and authentic flavor to the soup. While the soup simmers and the flavors meld, make oven-baked tortilla crisps for the perfect garnish. Save any extra for dipping in salsa and guacamole!

  • Est. Cooking Time: 40 min
  • Allergens: Egg
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Shiraz
  • Dark Lager

INGREDIENTS:

  • Corn on Cob
  • Carrot
  • Ground Lamb
  • Celery
  • Serrano Chile
  • Bay Leaf
  • Chicken Stock Concentrate
  • Egg
  • Small Onion
  • Tomato Paste
  • Corn Tortillas
  • Mint

EQUIPMENT YOU'LL NEED:

  • 2 Medium Bowls
  • Large Saucepot
  • Peeler
  • Sheet Pan Lined with Foil

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.

Tips & Techniques:

Exclusive video demonstrations of the skills you’ll need to bring this meal to life.

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