Roman-style Albondigas Soup

Ingredients

In this Roman adaptation of Sopa de albondigas, we incorporate Roman herbs like rosemary and thyme into the tomato broth. Additionally, we use traditional Roman ingredients such as breadcrumbs and ground beef to create the meatballs. The flavors are adjusted to suit the Roman palate, resulting in a unique fusion of Mexican and Roman cuisines. We alse have the original recipe for Sopa de albondigas, so you can check it out.

• Meatballs: Meatballs:
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 egg, beaten 1 egg, beaten
• Tomato Broth: Tomato Broth:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 bay leaf 1 bay leaf
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Garnish: Garnish:
• Fresh parsley, chopped Fresh parsley, chopped

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine all the meatball ingredients. Mix well until evenly combined.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté until the vegetables are softened.
4. 4.
   Add the crushed tomatoes, chicken or vegetable broth, bay leaf, dried oregano, dried rosemary, and dried thyme to the pot. Season with salt and pepper to taste.
5. 5.
   Bring the broth to a simmer and carefully drop in the meatballs. Cook for about 15-20 minutes, or until the meatballs are cooked through.
6. 6.
   Remove the bay leaf from the pot. Taste the broth and adjust the seasoning if needed.
7. 7.
   Ladle the soup into bowls and garnish with fresh chopped parsley.
8. 8.
   Serve hot and enjoy the Roman-style Albondigas Soup!

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for healthier meatballs. If desired, you can substitute ground pork or a mixture of beef and pork for added flavor.
• Breadcrumbs — Use gluten-free breadcrumbs if following a gluten-free diet.
• Parmesan cheese — If you are lactose intolerant, you can omit the Parmesan cheese or substitute it with a dairy-free alternative.

Tips & Tricks

• For a burst of freshness, squeeze some lemon juice over the soup before serving.
• If you prefer a spicier soup, add a pinch of red pepper flakes to the tomato broth.
• To make the meatballs more tender, soak the breadcrumbs in milk for a few minutes before adding them to the mixture.
• Customize the soup by adding your favorite vegetables such as zucchini or bell peppers.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will meld together even more, making it even more delicious the next day.

Serving advice

Serve the Roman-style Albondigas Soup as a main course accompanied by crusty bread or a side salad. It can also be served as a starter before a Roman-inspired feast.

Presentation advice

When serving the soup, make sure to ladle it into bowls with a generous amount of meatballs and broth. Garnish with a sprinkle of fresh chopped parsley for a pop of color.