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Sopa de albóndigas

5
Points®
Total Time
1 hr 6 min
Prep
18 min
Cook
48 min
Serves
6
Difficulty
Easy
Tender, savory meatballs in a well-seasoned broth full of rice, corn, and tomatoes make this Mexican meatball soup true comfort food. This family-friendly recipe may replace chicken noodle soup as your go-to for wintery nights. Kids will enjoy the cheesy meatballs and familiar hispanic flavors of cumin, salsa and lime. Substitute green bell pepper for the jalapeño if you have spice sensitive eaters. Add a side salad of arugula with a light balsamic dressing to complete the meal, or simply stir 2 cups chopped fresh arugula or spinach into the soup with the cilantro for a one-bowl sensation. Make a double batch because this soup freezes well. Place in an airtight container and freeze for up to 2 months. Let it thaw overnight in the refrigerator for an easy time reheating.

Ingredients

Canola oil

2 tsp

Onion

1 large, chopped

Garlic

3 clove(s), minced

Reduced sodium chicken broth

5 cup(s)

Canned stewed tomatoes

14½ oz

Instant long grain white rice

½ cup(s)

Uncooked lean ground beef

¾ pound(s), (10% or less fat)

Seasoned breadcrumbs

¼ cup(s)

Weight Watchers Reduced-fat Mexican style shredded cheese

¼ cup(s)

Egg

1 large egg(s), lightly beaten

Jalapeño pepper

1 medium, seeded and finely chopped (wear gloves to prevent irritation)

Ground cumin

½ tsp

Frozen corn

1 cup(s), or fresh

Salsa

½ cup(s), chipotle variety

Cilantro

⅓ cup(s), fresh, chopped

Lime

1 medium, cut into 6 wedges

Instructions

  1. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and garlic and cook, stirring frequently, until softened, about 3 minutes. Transfer half of the onion mixture to a medium bowl; set aside.
  2. Add the broth, tomatoes, and rice to the remaining onion mixture in the Dutch oven; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 20 minutes.
  3. Meanwhile, add the beef, bread crumbs, cheese, egg, jalapeño pepper, and cumin to the onion mixture in the bowl; mix well. Shape into 24 meatballs.
  4. Stir the corn and salsa into the simmering mixture in the Dutch oven; return to a simmer. Carefully drop the meatballs into the mixture. Cover and simmer, stirring gently once or twice, until the meatballs are cooked through, about 20 minutes. Stir in the cilantro and serve with the lime wedges. Yields 1 1/2 cups per serving.

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