Caldo de Albóndigas

40 mins
Serves 1
youtube.com

Directions

  1. 1Gather and prepare all your ingredients for the meatballs.
  2. 2Gather and prepare all your ingredients for the meatballs.
  3. 3Gather and prepare all your ingredients for the meatballs.
  4. 4Combine all of the ingredients for the meatballs, stir well to combine, cover, and refrigerate until ready to use.
  5. 5Combine all of the ingredients for the meatballs, stir well to combine, cover, and refrigerate until ready to use.
  6. 6Combine all of the ingredients for the meatballs, stir well to combine, cover, and refrigerate until ready to use.
  7. 7Heat 1 tablespoon of olive oil to medium heat. Add the onions and season lightly with salt and pepper, sauté for 3 minutes.
  8. 8Heat 1 tablespoon of olive oil to medium heat. Add the onions and season lightly with salt and pepper, sauté for 3 minutes.
  9. 9Heat 1 tablespoon of olive oil to medium heat. Add the onions and season lightly with salt and pepper, sauté for 3 minutes.
  10. 10Add the garlic, tomatoes, and cook for 1 more minute.
  11. 11Add the garlic, tomatoes, and cook for 1 more minute.
  12. 12Add the garlic, tomatoes, and cook for 1 more minute.
  13. 13Add tomato paste.
  14. 14Add tomato paste.
  15. 15Add tomato paste.
  16. 16Add red mole paste, stir and cook for 1 more minute.
  17. 17Add red mole paste, stir and cook for 1 more minute.
  18. 18Add red mole paste, stir and cook for 1 more minute.
  19. 19Deglaze with broth and bring up to a boil.
  20. 20Deglaze with broth and bring up to a boil.
  21. 21Deglaze with broth and bring up to a boil.
  22. 22While 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).
  23. 23While 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).
  24. 24While 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).
  25. 25Prep and chop the vegetables of your choice.
  26. 26Prep and chop the vegetables of your choice.
  27. 27Prep and chop the vegetables of your choice.
  28. 28When the soup is boiling, reduce heat just slightly.
  29. 29When the soup is boiling, reduce heat just slightly.
  30. 30When the soup is boiling, reduce heat just slightly.
  31. 31Carefully drop in the meatballs one by one, gently stir, reduce heat to a simmer and cook for 30 to 35 minutes.
  32. 32Carefully drop in the meatballs one by one, gently stir, reduce heat to a simmer and cook for 30 to 35 minutes.
  33. 33Carefully drop in the meatballs one by one, gently stir, reduce heat to a simmer and cook for 30 to 35 minutes.
  34. 34If 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.
  35. 35If 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.
  36. 36If 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.
  37. 37Add the potatoes the last 10 to 15 minutes of cooking time.
  38. 38Add the potatoes the last 10 to 15 minutes of cooking time.
  39. 39Add the potatoes the last 10 to 15 minutes of cooking time.
  40. 40Taste for salt. Garnish soup with lime wedges, radish, avocado, chipotle and fresh cilantro.
  41. 41Taste for salt. Garnish soup with lime wedges, radish, avocado, chipotle and fresh cilantro.
  42. 42Taste for salt. Garnish soup with lime wedges, radish, avocado, chipotle and fresh cilantro.

Ingredients

  • 0.5 lb ground beef
  • 0.5 lb ground beef
  • 0.5 lb ground beef
  • 0.5 lb ground pork
  • 0.5 lb ground pork
  • 0.5 lb ground pork
  • 0.5 cup finely chopped yerbabuena (sub. with spearmint or mint)
  • 0.5 cup finely chopped yerbabuena (sub. with spearmint or mint)
  • 0.5 cup finely chopped yerbabuena (sub. with spearmint or mint)
  • 0.5 cup white rice
  • 0.5 cup white rice
  • 0.5 cup white rice
  • 1 tspn salt
  • 1 tspn salt
  • 1 tspn salt
  • 1 tspn smoked paprika
  • 1 tspn smoked paprika
  • 1 tspn smoked paprika
  • 0.5 tspn black pepper
  • 0.5 tspn black pepper
  • 0.5 tspn black pepper
  • 1 tspn garlic powder
  • 1 tspn garlic powder
  • 1 tspn garlic powder
  • 1 tspn cumin
  • 1 tspn cumin
  • 1 tspn cumin
  • 1 minced canned chipotle
  • 1 minced canned chipotle
  • 1 minced canned chipotle
  • 1 dash cayenne pepper
  • 1 dash cayenne pepper
  • 1 dash cayenne pepper
  • 0.25 cup AP flour
  • 0.25 cup AP flour
  • 0.25 cup AP flour
  • 2 green tomatillos finely diced
  • 2 green tomatillos finely diced
  • 2 green tomatillos finely diced
  • 1 garlic clove finely minced
  • 1 garlic clove finely minced
  • 1 garlic clove finely minced
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 0.25 onion rough chopped
  • 0.25 onion rough chopped
  • 0.25 onion rough chopped
  • 1 garlic clove minced
  • 1 garlic clove minced
  • 1 garlic clove minced
  • 4 tomatoes rough chopped
  • 4 tomatoes rough chopped
  • 4 tomatoes rough chopped
  • 1 tbsp Juquilita Red Mole Paste
  • 1 tbsp Juquilita Red Mole Paste
  • 1 tbsp Juquilita Red Mole Paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 8 cup beef or chicken broth or 2 cubes of Knorr bullion
  • 8 cup beef or chicken broth or 2 cubes of Knorr bullion
  • 8 cup beef or chicken broth or 2 cubes of Knorr bullion
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste pepper
  • to taste pepper
  • to taste pepper
  • 0.5 tspn dried oregano
  • 0.5 tspn dried oregano
  • 0.5 tspn dried oregano
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 diced carrot
  • 1 diced carrot
  • 1 diced carrot
  • 1 peeled and diced potato
  • 1 peeled and diced potato
  • 1 peeled and diced potato
  • 1 diced calabacita (or zucchini)
  • 1 diced calabacita (or zucchini)
  • 1 diced calabacita (or zucchini)
  • 4 frozen corn on the cob
  • 4 frozen corn on the cob
  • 4 frozen corn on the cob
  • chopped cilantro
  • chopped cilantro
  • chopped cilantro
  • 1 juice of 1 lime
  • 1 juice of 1 lime
  • 1 juice of 1 lime
  • avocado
  • avocado
  • avocado
  • sliced radish
  • sliced radish
  • sliced radish
  • canned chipotle
  • canned chipotle
  • 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.