Costa RicaCosta Rica

Sopa de Albondigas - Meatball Soup

Cooking Time: 30 min Yield: 6 servings Level: Intermediate


1 lb lean ground beef
3 cloves garlic, minced
1 cup onion, chopped
1 cup red bell pepper chopped
1 bunch cilantro, chopped
2 tablespoon celery, chopped
2 bread rolls
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon pepper
1 teaspoon cumin
1/8 teaspoon oregano, grind
12 cups beef stock
1 lb cassava, peeled and chopped
1/2 cup carrots, peeled and chopped
1/2 lb taro roots, peeled and chopped
1 small green plantain, peeled and sliced in 1/2-inch circles
4 leaves wild coriander
Annatto to taste
Milk to taste
Salt to taste


Combine lean ground beef, onions, garlic, red bell peppers, cilantro and celery in a bowl. Dip bread in water and strain. Add soaked bread and mix. Add egg, Worcestershire sauce, pepper, cumin, salt, and oregano. Mix thoroughly until mix is slightly sticky. Form small balls.

Heat 12 cups beef stock in a saucepan over medium high. Add cassava, taro roots, and carrots. Cover and bring to a boil. Add green plantains and cook until vegetables are tender. Uncover saucepan. Add ground beef balls. Reduce heat to medium and cook until beef is tender. Add wild coriander, annatto, and salt and cook for 5 more minutes. Turn off heat and add milk to taste.

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