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Caldo de Albóndigas (Mexican Meatball Soup)
Hoofdgerecht

Caldo de Albóndigas (Mexican Meatball Soup)

55 minVoor 6Nutri-Score B€€
van @cooking.con.claudia26 imports0 keer gekookt
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wat je nodig hebt

Ingrediënten

6 personen
  • lean ground beefVlees450 g
  • garlic saltKruiden en specerijen5 g
  • dried oreganoKruiden en specerijen1 g
  • black pepper (for the meatballs)Kruiden en specerijen1 g
  • ground cumin (for the meatballs)Kruiden en specerijen1 g
  • salt (for the meatballs)Kruiden en specerijen1 g
  • chipotle in adobo sauce (finely chopped, for the meatballs)Voorraadkast15 g
  • onion (half finely chopped for the meatballs, half finely chopped for the broth)Groente en fruit1 stuk
  • garlic (minced, one for the meatballs, one for the broth)Groente en fruit2 stukken
  • cilantro (finely chopped, plus extra for the broth)Groente en fruit15 g
  • white rice (divided: for the meatballs and for the broth)Granen90 g
  • eggZuivel1 stuk
  • Roma tomatoes (finely chopped)Groente en fruit3 stukken
  • chipotle in adobo sauce (finely chopped, for the broth)Voorraadkast3 stukken
  • chicken bouillonVoorraadkast15 g
  • tomato bouillonVoorraadkast15 g
  • ground cumin (for the broth)Kruiden en specerijen1 g
  • black pepper (for the broth)Kruiden en specerijen1 g
  • salt (to taste, for the broth)Kruiden en specerijen8 g
  • water (or broth)Overig1,7 liter
  • corn (cut into bite-size pieces)Groente en fruit2 stukken
  • calabacita (Mexican zucchini) (cut into bite-size pieces)Groente en fruit1 stuk
  • potatoes (medium, cut into bite-size pieces)Groente en fruit2 stukken
  • celery stalks (cut into bite-size pieces)Groente en fruit3 stukken
  • baby carrots (cut into bite-size pieces)Groente en fruit100 g
  • chiles serranos (optional)Groente en fruit2 stukken
  • vegetable oil (for frying)Voorraadkast15 ml

per portie

Voedingswaarden

239kcal

Koolhydraten
22 g
Eiwitten
18 g
Vetten
9 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom
  • Soeppan
  • Kookplaat

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 3

  4. Cook the tomato base

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

  9. Add zucchini and cilantro

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

  10. Serve

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