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

55 minServes 6Nutri-Score B€€
from @cooking.con.claudia26 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • lean ground beefMeat450 g
  • garlic saltSpices5 g
  • dried oreganoSpices1 g
  • black pepper (for the meatballs)Spices1 g
  • ground cumin (for the meatballs)Spices1 g
  • salt (for the meatballs)Spices1 g
  • chipotle in adobo sauce (finely chopped, for the meatballs)Pantry15 g
  • onion (half finely chopped for the meatballs, half finely chopped for the broth)Produce1 piece
  • garlic (minced, one for the meatballs, one for the broth)Produce2 pieces
  • cilantro (finely chopped, plus extra for the broth)Produce15 g
  • white rice (divided: for the meatballs and for the broth)Grains90 g
  • eggDairy1 piece
  • Roma tomatoes (finely chopped)Produce3 pieces
  • chipotle in adobo sauce (finely chopped, for the broth)Pantry3 pieces
  • chicken bouillonPantry15 g
  • tomato bouillonPantry15 g
  • ground cumin (for the broth)Spices1 g
  • black pepper (for the broth)Spices1 g
  • salt (to taste, for the broth)Spices8 g
  • water (or broth)Other1.7 litres
  • corn (cut into bite-size pieces)Produce2 pieces
  • calabacita (Mexican zucchini) (cut into bite-size pieces)Produce1 piece
  • potatoes (medium, cut into bite-size pieces)Produce2 pieces
  • celery stalks (cut into bite-size pieces)Produce3 pieces
  • baby carrots (cut into bite-size pieces)Produce100 g
  • chiles serranos (optional)Produce2 pieces
  • vegetable oil (for frying)Pantry15 ml

per serving

Nutrition

239kcal

Carbs
22 g
Proteins
18 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Stockpot
  • Stovetop

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Cook the tomato base

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

  9. Add zucchini and cilantro

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

  10. Serve

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