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

1 hPara 6Nutri-Score B€€
de @tastybitesbyb8 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • ground beefCarne500 g
  • white rice (uncooked)Cereales60 g
  • egg (beaten)Lácteos1 pieza
  • fresh mint (finely chopped)Frutas y verduras10 g
  • onion (half grated for the meatballs, half chopped for the broth)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras3 piezas
  • tomato (blended into the broth)Frutas y verduras4 piezas
  • carrot (peeled and sliced)Frutas y verduras2 piezas
  • potato (peeled and cubed)Frutas y verduras2 piezas
  • corn on the cob (cut into pieces)Frutas y verduras2 piezas
  • zucchini (sliced)Frutas y verduras1 pieza
  • vegetable brothDespensa2 litros
  • olive oilDespensa15 ml
  • saltEspecias8 g
  • black pepper (ground)Especias2 g
  • cumin (ground)Especias3 g
  • oregano (dried)Especias3 g
  • cilantro (chopped, to serve)Frutas y verduras15 g
  • lime (cut into wedges, to serve)Frutas y verduras2 piezas

por ración

Nutrición

258kcal

Carbohidratos
22 g
Proteínas
20 g
Grasas
10 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Bol
  • Batidora de vaso
  • Sartén
  • Cucharón

paso a paso

Preparación

  1. Make the meatball mixture

    • In a bowl, combine the ground beef, rice, egg, grated onion, garlic, chopped mint, salt, pepper, cumin and oregano.
    • Mix with your hands until everything is evenly incorporated.
    • Roll the mixture into small meatballs and set them aside.
    Paso 1

  2. Build the tomato broth

    • Blend the tomatoes with a piece of onion and a splash of broth until smooth.
    • Heat the oil in a stockpot and pour in the tomato mixture.
    • Cook it down until it darkens and thickens slightly.
    Paso 2

  3. Simmer the soup base

    • Pour the remaining broth into the pot and bring it to a boil.
    • Add the chopped onion, carrots, potatoes and corn.
    • Season with salt and simmer until the vegetables start to soften.
    Paso 3

  4. Cook the meatballs

    • Gently drop the meatballs into the simmering broth one by one.
    • Cover and simmer until the meatballs are cooked through and the rice inside is tender.
    • Skim any foam from the surface.
    Paso 4

  5. Finish with the vegetables

    • Add the zucchini and simmer until just tender.
    • Taste and adjust the salt.
    Paso 5

  6. Serve

    • Ladle the soup into bowls, making sure each gets meatballs and vegetables.
    • Top with cilantro and serve with lime wedges.
    Paso 6
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