Southwest Drunken Meatball Soup Abondigas Borrachas Sopa
Warm, hearty, and bursting with bold Southwestern flavors, Southwest Drunken Meatball Soup (Albóndigas Borrachas Sopa) is a comforting twist on a classic meatball soup. This recipe features tender, perfectly spiced meatballs simmered in a rich, tequila-boosted broth studded with fire-roasted tomatoes, sweet corn, and vibrant aromatics like onions, carrots, and celery. A hint of jalapeño adds optional heat, while freshly chopped cilantro and a squeeze of lime provide a bright, zesty finish. Perfect for chilly evenings or when you're craving bold, comforting flavors, this soup is ready in under an hour and makes an unforgettable meal the whole family will love. Whether you're serving up a weeknight dinner or hosting guests, this dish is a must-try fusion of hearty comfort food and Southwestern flair!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 1 Egg
- 2 cloves Garlic, minced
- 1 tsp Cumin, ground
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Pepper
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, sliced
- 2 stalks Celery, chopped
- 1 Jalapeño, diced (optional)
- 14.5 oz Fire-roasted tomatoes, canned
- 6 cups Chicken broth
- 0.25 cup Tequila
- 1 cup Corn kernels, frozen
- 0.5 cup Fresh cilantro, chopped
- 1 Lime, wedges for serving
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, egg, garlic, cumin, chili powder, salt, and pepper. Mix gently with your hands until well combined, being careful not to overmix.
Roll the mixture into small, round meatballs, about 1 inch in diameter. Set aside on a plate.
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the meatballs in batches and sear them on all sides until browned. Remove the meatballs from the pot and set aside.
In the same pot, add diced onion, sliced carrots, and chopped celery. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
If using, add the diced jalapeño and cook for 1 minute, then stir in the canned fire-roasted tomatoes along with their juices.
Pour in the chicken broth and tequila, scraping the bottom of the pot to deglaze any browned bits.
Return the seared meatballs to the pot and bring the soup to a gentle boil. Reduce the heat to low, cover, and let simmer for 20 minutes.
Stir in the frozen corn kernels and simmer for an additional 5 minutes, or until the corn is heated through and the meatballs are cooked in the center.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve with lime wedges on the side for squeezing over the top before eating.
Nutrition Facts
Calories |
2755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 721 mg | 240% | |
| Sodium | 8278 mg | 360% | |
| Total Carbohydrate | 143.5 g | 52% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 46.2 g | ||
| Protein | 183.5 g | 367% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 514 mg | 40% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4650 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
