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

55 minPara 6Nutri-Score B€€
de @cooking.con.claudia26 importaciones0 veces cocinadas
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Ingredientes

6 personas
  • lean ground beefCarne450 g
  • garlic saltEspecias5 g
  • dried oreganoEspecias1 g
  • black pepper (for the meatballs)Especias1 g
  • ground cumin (for the meatballs)Especias1 g
  • salt (for the meatballs)Especias1 g
  • chipotle in adobo sauce (finely chopped, for the meatballs)Despensa15 g
  • onion (half finely chopped for the meatballs, half finely chopped for the broth)Frutas y verduras1 pieza
  • garlic (minced, one for the meatballs, one for the broth)Frutas y verduras2 piezas
  • cilantro (finely chopped, plus extra for the broth)Frutas y verduras15 g
  • white rice (divided: for the meatballs and for the broth)Cereales90 g
  • eggLácteos1 pieza
  • Roma tomatoes (finely chopped)Frutas y verduras3 piezas
  • chipotle in adobo sauce (finely chopped, for the broth)Despensa3 piezas
  • chicken bouillonDespensa15 g
  • tomato bouillonDespensa15 g
  • ground cumin (for the broth)Especias1 g
  • black pepper (for the broth)Especias1 g
  • salt (to taste, for the broth)Especias8 g
  • water (or broth)Otro1,7 litros
  • corn (cut into bite-size pieces)Frutas y verduras2 piezas
  • calabacita (Mexican zucchini) (cut into bite-size pieces)Frutas y verduras1 pieza
  • potatoes (medium, cut into bite-size pieces)Frutas y verduras2 piezas
  • celery stalks (cut into bite-size pieces)Frutas y verduras3 piezas
  • baby carrots (cut into bite-size pieces)Frutas y verduras100 g
  • chiles serranos (optional)Frutas y verduras2 piezas
  • vegetable oil (for frying)Despensa15 ml

por ración

Nutrición

239kcal

Carbohidratos
22 g
Proteínas
18 g
Grasas
9 g
Adaptar utensilios

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Utensilios

  • Bol
  • Olla
  • Placa de cocina

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 3

  4. Cook the tomato base

    • Add the finely chopped tomatoes, chipotle and minced garlic.
    • Mix and cook until the tomatoes release their juices.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 8

  9. Add zucchini and cilantro

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

  10. Serve

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