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Caldo de Albóndigas (Mexican Meatball Soup)
Hoofdgerecht

Caldo de Albóndigas (Mexican Meatball Soup)

1 uVoor 6Nutri-Score B€€
van @tastybitesbyb8 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • ground beefVlees500 g
  • white rice (uncooked)Granen60 g
  • egg (beaten)Zuivel1 stuk
  • fresh mint (finely chopped)Groente en fruit10 g
  • onion (half grated for the meatballs, half chopped for the broth)Groente en fruit1 stuk
  • garlic (minced)Groente en fruit3 stukken
  • tomato (blended into the broth)Groente en fruit4 stukken
  • carrot (peeled and sliced)Groente en fruit2 stukken
  • potato (peeled and cubed)Groente en fruit2 stukken
  • corn on the cob (cut into pieces)Groente en fruit2 stukken
  • zucchini (sliced)Groente en fruit1 stuk
  • vegetable brothVoorraadkast2 liter
  • olive oilVoorraadkast15 ml
  • saltKruiden en specerijen8 g
  • black pepper (ground)Kruiden en specerijen2 g
  • cumin (ground)Kruiden en specerijen3 g
  • oregano (dried)Kruiden en specerijen3 g
  • cilantro (chopped, to serve)Groente en fruit15 g
  • lime (cut into wedges, to serve)Groente en fruit2 stukken

per portie

Voedingswaarden

258kcal

Koolhydraten
22 g
Eiwitten
20 g
Vetten
10 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Soeppan
  • Mengkom
  • Blender
  • Koekenpan
  • Soeplepel

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Finish with the vegetables

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

  6. Serve

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