Caldo de Albóndigas
Directions
- 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.
- 2Add 0.25 of a small white onion, 1 handful of cilantro, 2 minced garlic cloves, and 1 chipotle pepper to the bowl.
- 3Stir in 1 cup of rice and 2 eggs. Mix everything together.
- 4Shape the meat mixture into meatballs.
- 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.
- 6Add 5 cups of water to the blender and blend until smooth.
- 7In a pot over medium heat, add the tomato broth and 2 quarts of water.
- 8Add a pinch of salt and bring to a simmer.
- 9Add the meatballs to the simmering broth.
- 10Add 2 corns and reduce heat to medium-low. Cover and let cook for 20 minutes.
- 11After 20 minutes, add 3 potatoes, celery, and carrots.
- 12Mix gently and cover again. Let cook for another 15 minutes.
- 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
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