Sopa de Albondigas Honduran Style Meatball Soup || Gracefult Kitchen

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Sopa de Albondigas Honduran Style Meatball Soup

Soups

While meatball soup can be traced back to ancient Persia, Spanish colonizers brought it to the Americas. In Honduras, this soup is made with chayote, tomatoes, potatoes and zucchini. Serve it with a salad for a full meal.

Ingredients

1 pound 85%-lean ground beef
2 large eggs, lightly beaten
⅔ cup panko breadcrumbs, preferably whole-wheat
2 teaspoons dried Mexican oregano
1 teaspoon ground cumin
1 teaspoon ground pepper
¼ teaspoon salt
1 tablespoon extra-virgin olive oil
⅓ cup minced white onion
2 large cloves garlic, minced
1 ½ cups peeled, seeded and diced chayote (see Tip) or summer squash
1 cup peeled and diced Yukon Gold potato
¾ cup diced carrot
2 tablespoons tomato paste
1 15-ounce can no-salt-added diced tomatoes
4 cups low-sodium beef broth
1 cup diced zucchini
¾ teaspoon salt
2 tablespoons minced fresh flat-leaf parsley

Description

To prepare meatballs: Combine beef, eggs, panko, oregano, cumin, pepper and 1/4 teaspoon salt in a large bowl. Let stand for 10 minutes at room temperature.
Meanwhile, bring 2 quarts of water to a simmer in a large saucepan over high heat. Form the beef mixture into 32 balls, about 1 tablespoon each. Add half the meatballs to the simmering water and cook for 3 minutes. Use a slotted spoon to transfer them to a plate. Repeat with the remaining meatballs.
To prepare soup: Heat oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add chayote (or summer squash), potato and carrot; cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add tomato paste and cook, stirring constantly, until the vegetables are coated, about 1 minute. Add tomatoes and their juice; cook, stirring, for 1 minute. Add broth, zucchini, salt and the meatballs. Bring to a boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, until the meatballs are cooked through, about 10 minutes. Remove from heat and stir in parsley.