Caldo de Albóndigas

43 mins
Serves 6
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Directions

  1. 1In a large bowl, combine 2 pounds of lean ground beef with 2 teaspoons of oregano, 2 teaspoons of garlic salt, 2 teaspoons of black pepper, 0.5 teaspoon of ground cumin, and 0.5 teaspoon of salt.
  2. 2Add 0.25 of a small white onion, 1 handful of cilantro, 2 minced garlic cloves, and 1 chipotle pepper to the bowl.
  3. 3Stir in 1 cup of rice and 2 eggs. Mix everything together.
  4. 4Shape the meat mixture into meatballs.
  5. 5In a blender, combine 5 roasted roma tomatoes, 0.25 of a small white onion, 2 garlic cloves, 3 chipotle peppers, adobo sauce, chicken bouillon, beef bouillon, and 0.5 teaspoon of ground cumin.
  6. 6Add 5 cups of water to the blender and blend until smooth.
  7. 7In a pot over medium heat, add the tomato broth and 2 quarts of water.
  8. 8Add a pinch of salt and bring to a simmer.
  9. 9Add the meatballs to the simmering broth.
  10. 10Add 2 corns and reduce heat to medium-low. Cover and let cook for 20 minutes.
  11. 11After 20 minutes, add 3 potatoes, celery, and carrots.
  12. 12Mix gently and cover again. Let cook for another 15 minutes.
  13. 13Add 2 calabacitas, cilantro, and another chipotle pepper. Mix gently and let cook for 5-7 minutes before serving.

Ingredients

  • 2 pounds lean ground beef
  • 2 teaspoons oregano
  • 2 teaspoons garlic salt
  • 2 teaspoons black pepper
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon salt
  • 0.25 small white onion
  • 1 handful cilantro
  • 2 minced garlic cloves
  • 1 chipotle pepper
  • 1 cup rice
  • 2 eggs
  • 5 roasted roma tomatoes
  • 0.25 white onion
  • 2 garlic cloves
  • 3 chipotle peppers
  • 1 adobo sauce
  • 1 chicken bouillon
  • 1 beef bouillon
  • 0.5 teaspoon ground cumin
  • 5 cups water
  • 1 pinch salt
  • 2 corn
  • 3 potatoes
  • 1 celery
  • 1 carrots
  • 2 calabacitas
  • 1 cilantro
  • 1 chipotle pepper

Equipment

large bowlmeasuring cupmeatball scoopblenderpot
Caldo de Albóndigas | Clip Recipe