Sancocho de Albóndigas (Meatball Soup)

by Erica Dinho on February 24, 2014

Sancocho de Albondigas (Meatball Soup)

This Sancocho de Albóndigas, is a comforting soup made with meatballs, potatoes, yuca, plantain, corn, onions, peppers, other vegetables, herbs and spices.

Sunday afternoons growing up in Colombia would be commonly spent with my uncles, crowded around the television watching soccer, my aunts busy in the kitchen talking and cooking with Mamita, while us kids were outside playing and having the best time. Sancochos were always popular at Mamita’s Sunday dinners where she would make different variations, such as Sancocho de Gallina, Sancocho de Cola, Sancocho Trifasico, among others.

Sancocho de Albondigas (Meatball Soup)

While the ingredient list for this Meatballs Sancocho looks long, do not be intimidated! The spices and root vegetables are available in many grocery stores and Latin markets here in the US. The beauty of Sancochos is that you can be creative and really use any type of meat, poultry or seafood and vegetables that you wish. This dish is perfect on a chilly winter day.

Buen provecho!

Sancocho de Albondigas (Meatball Soup)

PrintSave Recipe

Ingredients

(4 to 6 servings))

    Meatballs

  • ½ pound ground pork
  • ½ pound ground beef
  • 4 tablespoons aliños
  • ¼ teaspoon salt
  • ½ cup cornmeal or masarepa
  • ¼ warm water
  • Soup

  • 1 cup of aliños sauce(see recipe here)
  • 3 ears fresh corn, cut into 3 pieces
  • 12 cups of water or more if necessary
  • 2 green plantains, peeled and cut crosswise into 2 inch pieces
  • 4 medium white potatoes, peeled and cut in half
  • 1 pound frozen or fresh yuca cut into big pieces
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon ground pepper
  • 1 teaspoon salt

Sancocho de Albondigas (Meatball Soup)

Directions

  1. To make the meatballs:
  2. In a large bowl, combine the beef, pork, aliños, salt, cornmeal and water. Knead with your hands until well mixed. Shape the mixture into 8 meatballs, set them on a plate.
  3. In a large pot, place the water, aliños, meatballs, corn, salt and green plantain. Bring to a boil, then cover and reduce the heat to medium and cook for about 45 minutes.
  4. Add the potatoes and yuca. Continue cooking for 30 more minutes or until the vegetables are fork tender. Stir in the cilantro.
  5. Taste and adjust the seasoning. Serve in large soup bowls, dividing the meatballs and vegetables evenly.
If you like this page, you can say thanks by sharing it :-)

{ 7 comments… read them below or add one }

1 Evelyne@cheapethniceatz February 24, 2014 at 4:43 PM

That looks like the perfect soup for sinner with our cold temperatures back. Very hardy and delicious looking.

Reply

2 Angie@Angie's Recipes February 25, 2014 at 12:08 PM

This is a warming and hearty soup!

Reply

3 H. López C. February 25, 2014 at 1:05 PM

Mil y mil gracia por las recetas tan maravillosas.

Reply

4 Mayito Castillo February 25, 2014 at 5:11 PM

Suculenta sopa, me encanta, linda presentacion. Gracias por compartirnos tantas delicias.

Reply

5 ela@GrayApron February 26, 2014 at 12:07 PM

I love all your chunky, tasty soups…and with bananas…? Why not? Great soup! :) ela

Reply

6 Carol at Wild Goose Tea February 26, 2014 at 11:35 PM

Thank you for the reassuring sentence not to be intimidated. I just stumbled across your site. I am fascinated by your recipes. I am a BIG fan of meatballs. Once I read the recipe, you are right. This is doable.
Thanx for sharing your expertise and food experiences.

Reply

7 fatima May 2, 2014 at 1:42 PM

esta sopa se ve super deliciosa

Reply

Leave a Comment


6 − = 3

 

Previous post:

Next post: