Caldo de Albóndigas
Directions
- 1Gather and prepare all your ingredients for the meatballs.
- 2Combine all of the ingredients for the meatballs, stir well to combine, cover, and refrigerate until ready to use.
- 3Heat 1 tablespoon of olive oil to medium heat. Add the onions and season lightly with salt and pepper, sauté for 3 minutes.
- 4Add the garlic, tomatoes, and cook for 1 more minute.
- 5Add tomato paste.
- 6Add red mole paste, stir and cook for 1 more minute.
- 7Deglaze with broth and bring up to a boil.
- 8While the soup comes to a boil, remove the meatball mix from the refrigerator and form meatballs about 1" to 1 1/2" in diameter (think the size of a golf ball or slightly smaller).
- 9Prep and chop the vegetables of your choice.
- 10When the soup is boiling, reduce heat just slightly.
- 11Carefully drop in the meatballs one by one, gently stir, reduce heat to a simmer and cook for 30 to 35 minutes.
- 12If you're adding vegetables, cook for 5 minutes, add the carrots and zucchini, then stir gently to combine being careful not to break the meatballs.
- 13Add the potatoes the last 10 to 15 minutes of cooking time.
- 14Taste for salt. Garnish soup with lime wedges, radish, avocado, chipotle and fresh cilantro.
Ingredients
- 0.5 lb ground beef
- 0.5 lb ground pork
- 0.5 cup finely chopped yerbabuena (sub. with spearmint or mint)
- 0.5 cup white rice
- 1 tspn salt
- 1 tspn smoked paprika
- 0.5 tspn black pepper
- 1 tspn garlic powder
- 1 tspn cumin
- 1 minced canned chipotle
- 1 dash cayenne pepper
- 0.25 cup AP flour
- 2 green tomatillos finely diced
- 1 garlic clove finely minced
- 1 egg
- 1 tbsp olive oil
- 0.25 onion rough chopped
- 1 garlic clove minced
- 4 tomatoes rough chopped
- 1 tbsp Juquilita Red Mole Paste
- 1 tbsp tomato paste
- 8 cup beef or chicken broth or 2 cubes of Knorr bullion
- to taste salt
- to taste pepper
- 0.5 tspn dried oregano
- 2 bay leaves
- 1 diced carrot
- 1 peeled and diced potato
- 1 diced calabacita (or zucchini)
- 4 frozen corn on the cob
- chopped cilantro
- 1 juice of 1 lime
- avocado
- sliced radish
- canned chipotle
Equipment
potknifecutting boardmixing bowlladlewooden spoon
Tips
- When soup is boiling, reduce heat just slightly so the meatballs stay together but not bubbling to not break up the meatballs.
- You'll know the meatballs are done when the rice is nice and soft and the veggies fork tender.
- The Red Mole Paste is optional but highly recommended for flavor in red and tomato based dishes. Wear a glove when handling it as it will stain your hand. Freeze it in small cubes for easy use in other recipes like mole, birria, pozole, soups, and chilaquiles.
- Serve with warm corn tortillas.
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