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

1 hServes 6Nutri-Score B€€
from @tastybitesbyb8 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • ground beefMeat500 g
  • white rice (uncooked)Grains60 g
  • egg (beaten)Dairy1 piece
  • fresh mint (finely chopped)Produce10 g
  • onion (half grated for the meatballs, half chopped for the broth)Produce1 piece
  • garlic (minced)Produce3 pieces
  • tomato (blended into the broth)Produce4 pieces
  • carrot (peeled and sliced)Produce2 pieces
  • potato (peeled and cubed)Produce2 pieces
  • corn on the cob (cut into pieces)Produce2 pieces
  • zucchini (sliced)Produce1 piece
  • vegetable brothPantry2 litres
  • olive oilPantry15 ml
  • saltSpices8 g
  • black pepper (ground)Spices2 g
  • cumin (ground)Spices3 g
  • oregano (dried)Spices3 g
  • cilantro (chopped, to serve)Produce15 g
  • lime (cut into wedges, to serve)Produce2 pieces

per serving

Nutrition

258kcal

Carbs
22 g
Proteins
20 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Mixing bowl
  • Blender
  • Frying pan
  • Ladle

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Finish with the vegetables

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

  6. Serve

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