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Caldo de Albóndigas (Mexican Meatball Soup)
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Caldo de Albóndigas (Mexican Meatball Soup)

55 Min.Für 6Nutri-Score B€€
von @cooking.con.claudia26 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • lean ground beefFleisch450 g
  • garlic saltGewürze5 g
  • dried oreganoGewürze1 g
  • black pepper (for the meatballs)Gewürze1 g
  • ground cumin (for the meatballs)Gewürze1 g
  • salt (for the meatballs)Gewürze1 g
  • chipotle in adobo sauce (finely chopped, for the meatballs)Vorräte15 g
  • onion (half finely chopped for the meatballs, half finely chopped for the broth)Obst & Gemüse1 Stück
  • garlic (minced, one for the meatballs, one for the broth)Obst & Gemüse2 Stücke
  • cilantro (finely chopped, plus extra for the broth)Obst & Gemüse15 g
  • white rice (divided: for the meatballs and for the broth)Getreide90 g
  • eggMilchprodukte1 Stück
  • Roma tomatoes (finely chopped)Obst & Gemüse3 Stücke
  • chipotle in adobo sauce (finely chopped, for the broth)Vorräte3 Stücke
  • chicken bouillonVorräte15 g
  • tomato bouillonVorräte15 g
  • ground cumin (for the broth)Gewürze1 g
  • black pepper (for the broth)Gewürze1 g
  • salt (to taste, for the broth)Gewürze8 g
  • water (or broth)Andere1,7 Liter
  • corn (cut into bite-size pieces)Obst & Gemüse2 Stücke
  • calabacita (Mexican zucchini) (cut into bite-size pieces)Obst & Gemüse1 Stück
  • potatoes (medium, cut into bite-size pieces)Obst & Gemüse2 Stücke
  • celery stalks (cut into bite-size pieces)Obst & Gemüse3 Stücke
  • baby carrots (cut into bite-size pieces)Obst & Gemüse100 g
  • chiles serranos (optional)Obst & Gemüse2 Stücke
  • vegetable oil (for frying)Vorräte15 ml

pro Portion

Nährwerte

239kcal

Kohlenhydrate
22 g
Eiweiß
18 g
Fett
9 g
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was Sie verwenden

Utensilien

  • Rührschüssel
  • Kochtopf
  • Kochfeld

Schritt für Schritt

Zubereitung

  1. Make the meatball mixture

    • In a bowl, combine the ground beef with the garlic salt, oregano, black pepper, cumin and salt.
    • Add the finely chopped onion, minced garlic, cilantro and chipotle in adobo sauce.
    • Mix in the white rice and the egg until everything is well combined.
    Schritt 1

  2. Shape the meatballs

    • Take about a tablespoon of the meat mixture at a time.
    • Roll each portion into a meatball and set aside.
    Schritt 2

  3. Sauté the onion

    • Heat a little oil in a pot over medium-high heat.
    • Add the finely diced onion and sauté until translucent.
    Schritt 3

  4. Cook the tomato base

    • Add the finely chopped tomatoes, chipotle and minced garlic.
    • Mix and cook until the tomatoes release their juices.
    Schritt 4

  5. Season the broth

    • Stir in the chicken bouillon, tomato bouillon, cumin, black pepper and salt.
    • Mix and cook until the cumin becomes fragrant.
    Schritt 5

  6. Add water and simmer

    • Pour in the water and mix well.
    • Bring the base to a simmer, then taste and adjust the salt.
    Schritt 6

  7. Add corn, meatballs and rice

    • Add the corn to the simmering broth.
    • Carefully drop in the meatballs and add the white rice.
    • Reduce the heat to medium, cover and cook.
    Schritt 7

  8. Add carrots, celery and potatoes

    • Add the carrots, celery and potatoes, and give it a good mix.
    • Add the chiles serranos if using.
    • Cover and cook for another 10 minutes.
    Schritt 8

  9. Add zucchini and cilantro

    • Add the calabacita and some cilantro.
    • Cover and cook until the vegetables and meatballs are fully cooked.
    Schritt 9

  10. Serve

    • Ladle the soup into bowls and serve hot with tortillas.
    Schritt 10
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