Sopa de Albóndigas con Hierbabuena
(so-pah deh ahl-bon-dee-gahs cone yer-bah-bweh-nah)
Sopas de Domingo: The Slow Simmer
Mexican albóndigas often float in a smoky, chili-spiked broth, but the Salvadoran version is a masterclass in clear, herbaceous comfort. The secret to this soup—the trick that instantly transports you back to your mother's kitchen on a Sunday afternoon—is tucking a single, whole spearmint leaf directly into the center of each meatball. We sear them first to lock in their shape and build a caramelized foundation for the broth, delivering the profound, satisfying depth of a slow-simmered weekend soup on a Tuesday night schedule.
Before you start
Mix the meat.
In a large bowl, gently combine the ground beef, cooked rice, egg, chopped mint, minced onion, bell pepper, Worcestershire sauce, garlic powder, salt, and pepper. Use your hands, but don't overwork it.
Hide the mint leaf.
Pinch off about 1 1/2 tablespoons of the meat mixture. Flatten it slightly in your palm, place one whole, fresh mint leaf dead in the center, and roll it into a golf-ball-sized sphere. Repeat until you have about 15 meatballs.
Ingredients
- lean ground beef1 lb
- cooked white rice1/3 cup
- eggs1 large
- fresh spearmint2 tbsp
- white onion2 tbsp
- green bell pepper2 tbsp
- Worcestershire sauce1 tbsp
- garlic powder1 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
- neutral oil2 tbsp
- white onion1/2 cup
- Roma tomatoes2 med
- garlic2 small clove
- beef stock8 cup
- chayote squash1 large
- russet potatoes2 med
- carrots2 med
- zucchini2 med
- fresh cilantro1/4 cup
Method
- 01
Sear for structure.
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the meatballs in a single layer and sear for 2 to 3 minutes until browned on the outside. Don't skip this; dropping raw meat into boiling water makes for a cloudy, depressing soup. Remove them to a plate.
- 02
Build the sofrito.
Reduce the heat to medium. In the same pot, using the leftover beef fat and browned bits, add the chopped onion, tomatoes, and minced garlic. Sauté for 4 to 5 minutes until the tomatoes break down into a soft paste.
- 03
Simmer the hard roots.
Pour in the beef stock and bring to a rolling boil. Add the potatoes and carrots. Lower the heat to a gentle simmer, cover, and cook for 10 minutes.
- 04
Return the meat.
Carefully slide the browned albóndigas back into the simmering broth, along with any juices left on the plate, and add the cubed chayote. Cover and simmer for another 10 minutes.
- 05
Finish with the tender squash.
Add the zucchini and the chopped cilantro. Simmer uncovered for 5 to 7 minutes, just until the zucchini is tender but still holds its shape, and the meatballs are cooked completely through. Serve immediately with warm corn tortillas and a wedge of lime.
Notes
The working-class bouillon swap.
If you want the exact flavor profile of a modern Salvadoran home kitchen, swap the boxed beef stock for 8 cups of water mixed with 2 tablespoons of Maggi or Knorr beef consommé.
Squash substitutions.
Chayote (guisquil) is easily found in most American supermarkets, but if you're in a pinch, substitute an extra potato or fresh green beans. If you can't find pale Salvadoran pipián, standard green zucchini or Mexican grey squash works perfectly.