Sopa de Albóndigas in Tomato-Chipotle Broth

Why You’ll Love This Recipe

• Light yet satisfying: a gently spiced tomato-chipotle broth that stays bright and drinkable.
• Classic comfort with freshness: mint and cilantro in the meatballs keep them tender and aromatic.
• Balanced bowl: chayote, carrot, and potato add sweetness, earthiness, and texture.
• Weeknight friendly: one pot, simple prep, and family-pleasing flavors.

Grocery List

• Produce: White onion, garlic, carrot, russet potato, chayote, cilantro, fresh mint, lime
• Dairy: None
• Pantry: Ground beef, ground pork, long-grain white rice, egg, plain breadcrumbs, canned tomatoes (14 oz), chipotle in adobo, chicken broth (8 cups), neutral oil, Mexican oregano, bay leaf, kosher salt, black pepper, ground cumin

Full Ingredients

For the Meatballs

• 1 lb (450 g) ground beef (85% lean)
• 1/2 lb (225 g) ground pork
• 1/4 cup uncooked long-grain white rice, rinsed and drained
• 1 large egg
• 1/4 cup finely chopped fresh cilantro
• 2 tbsp finely chopped fresh mint (hierbabuena)
• 2 tbsp plain breadcrumbs
• 1 large garlic clove, finely grated
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground cumin

For the Tomato-Chipotle Broth

• 1 tbsp neutral oil (such as avocado or canola)
• 1/2 medium white onion, small dice
• 2 garlic cloves, thinly sliced
• 1 can (14 oz/400 g) crushed or diced tomatoes
• 1 chipotle chile in adobo (about 8 g), plus 1 tsp adobo sauce
• 8 cups (1.9 L) low-sodium chicken broth
• 1 tsp Mexican oregano, crushed between fingers
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste

Vegetables & Finishing

• 1 medium carrot, peeled and sliced into 1/4-inch rounds
• 1 medium russet potato, peeled and cut into 3/4-inch cubes
• 1 medium chayote, peeled, cored, and cut into 3/4-inch chunks
• 1/4 cup chopped fresh cilantro (leaves and tender stems), plus extra for garnish
• 1 lime, cut into wedges

Step-by-Step Instructions

Step 1: Prep and organize

Set out a large Dutch oven or soup pot, a mixing bowl, and a blender. Rinse the rice, chop the herbs and vegetables, and measure the spices. This mise en place keeps the process smooth once you start cooking.

Step 2: Mix and shape the albóndigas

In a bowl, combine the ground beef, ground pork, rinsed rice, egg, cilantro, mint, breadcrumbs, grated garlic, salt, pepper, and cumin. Mix gently with clean hands until evenly combined; avoid overworking to keep the meatballs tender. With damp hands, form 1.5-inch balls (about 20–22 meatballs). Place them on a plate and refrigerate while you build the broth.

Step 3: Blend the tomato-chipotle base

Add the tomatoes, the chipotle chile, and the adobo sauce to a blender. Blend until completely smooth, about 30–45 seconds. Set aside.

Step 4: Build flavor in the pot

Heat the oil in the pot over medium heat. Add the diced onion and sliced garlic; cook, stirring, until translucent and fragrant, 3–4 minutes. Pour in the tomato-chipotle puree and cook, stirring occasionally, until slightly thickened and darkened, about 3 minutes. This step mellows the acidity and deepens flavor.

Step 5: Add broth and start the vegetables

Stir in the chicken broth, Mexican oregano, bay leaf, and 1 tsp kosher salt. Bring to a gentle simmer (about 190°F/88°C). Add the sliced carrot and potato cubes. Simmer for 10 minutes to give these sturdier vegetables a head start.

Step 6: Poach the meatballs and add chayote

Gently lower the meatballs and the chayote into the simmering broth. Keep the heat at a gentle simmer (190°F/88°C), avoiding a vigorous boil that could break the meatballs. Cook uncovered for 18–22 minutes, until the meatballs are cooked through (160°F/71°C internal temperature) and the rice inside is tender, and the vegetables are fully soft.

Step 7: Finish and serve

Remove the bay leaf. Stir in the chopped cilantro. Taste and adjust salt as needed, then squeeze in lime juice to brighten (start with 1–2 teaspoons). Let the soup rest off heat for 5 minutes. Ladle into warm bowls and garnish with more cilantro and lime wedges on the side.

Pro Tips

• Rice in the meatballs cooks as they simmer; keeping the simmer gentle prevents the albóndigas from breaking.
• Frying the tomato-chipotle puree for a few minutes is key to a rounded, less acidic broth.
• Use Mexican oregano if possible; it has a more floral, citrusy character than Mediterranean oregano.
• Size matters: 1.5-inch meatballs cook through in about 20 minutes along with the vegetables.
• If the broth reduces too much, add a splash of hot water or broth to maintain a light, sippable consistency.

Variations

• Calabacita twist: Add 1 small Mexican zucchini (2 cups, chunked) for the last 10 minutes of simmering.
• Spicier broth: Blend in a second chipotle chile or add 1/4 tsp smoked paprika for deeper smokiness.
• All-beef version: Skip the pork and use 1.5 lb beef; add 1 tbsp milk to keep the meatballs supple.

Storage & Make-Ahead

Refrigerate cooled soup in airtight containers for up to 4 days. The flavors improve on day two. Reheat gently over medium-low heat until steaming. For freezing, cool completely and freeze up to 2 months; thaw overnight in the refrigerator and reheat. To get ahead, mix and shape meatballs up to 24 hours in advance and refrigerate covered; or freeze raw meatballs on a sheet pan until solid, then bag and cook from frozen, adding 5–7 minutes to the simmer time.

Nutrition (per serving)

Approximate values: 390 calories; 28 g protein; 18 g fat; 27 g carbohydrates; 3 g fiber; 1,080 mg sodium. Values will vary based on specific products and seasoning.