Soups are an excellent way to begin a meal or be used as a lighter choice. There are many fine soups common in Mexican cuisine. We have three primary soups offered on our menu and today, we at Eddies Mexican Restaurant would like to touch on these soups.
Spicy Albondigas Soup
The Spanish version of meatballs Albóndigas, comes from the Arabic word al-bunduq, which derives from the Greek word for hazelnut. This suggests that the meatballs are of the same shape and size. Though usually made from ground beef, they may also be made from veal, pork, poultry, and sometimes even fish are used. They are widely eaten in Spain, Mexico, and other Latin American countries, and usually made from ground beef. There are as many variations as there are people who make them like any meatball. Like the meatballs themselves, the soup is also made in a variety of ways. A simple soup base is made with sautéed onions, garlic, broth, and tomatoes. The meat creates its own additional broth for the soup in addition to adding green beans, carrots, and peas.
Authentic Tortilla Soup
Submerged into a broth of tomato, garlic, onion, and chile de árbol and epazote, this a traditional Mexican soup made of fried corn tortilla pieces. This soup is also served with pieces of pasilla chiles, chicharrón, avocado, fresh cheese cubes and sour cream. It is known that it comes from the Mexico City area in Mexico, although the exact origin of tortilla soup is unknown. Often made with chicken broth combined with roasted tomatoes, onion, garlic, chiles and tortillas, cut into strips and fried, in this traditional tortilla soup. With crunchy strips of fried tortillas, the broth being made with a thickened tomato base and ground tortillas or a bean soup enriched though there are some variations.
Sopa de Fideo Mexican Noodle Soup
This a stock-based noodle soup that is a part of the cuisines of Mexico, Spain, Tex-Mex cuisine, and Cavite, a province in the Philippines, though many suggest it may have originated in Spain. The soup was first introduced to the soup by Spaniards in the 1600s were residents of Cavite, Philippines for instance. It is even described as a comfort food of Cavite.
The above soups are served in Eddies Mexican Restaurant, however, there are many other soups common to Mexican Cuisine that we would like to touch on.
In Spanish, Menudo, means “insignificant,” and it speculates to the cuts of meat used as the main ingredient in this soup dish. Ancho and poblano chiles as well as onions and garlic often flavor this soup. This soup is also traditionally used as a folk remedy for a hangover.
Tinga de Pollo
Featuring chipotle peppers, Tinga de pollo is a chicken flavorful stew. Though there is a stovetop option, this recipe uses the slow cooker. Before adding them to the pot, the pepper’s smokiness is enhanced by browning the chicken and charring the tomatoes. Sliced onion, chopped garlic, and bay leaves are often added.
Chicken Avocado Soup
As a rather light, yet filling soup, tender chunks of chicken combine with the creamy texture of avocado. The broth is flavored with onions, cilantro, and garlic. You can add a variety of common soup vegetables like peas or carrots to give the soup more depth of flavor. Thinly sliced jalapenos or sprinkle in the juice from a wedge of lime can add some zing.