Caldo de Albóndigas
Directions
- 1Blend 5 roma tomatoes, 1/4 onion, 3 garlic cloves, 2tbs better than bouillon, 5 chile chipotles, a pinch of oregano, and a pinch of salt. Blend until smooth and transfer to a large pot over medium-high heat. Add at least 1 blender full of water.
- 2In a bowl, mix 2lbs of 93/7 ground beef with 1 egg, 1/4 of a diced onion, half a bunch of cilantro, 1/3 cup of white rice, salt, pepper, garlic powder, and onion powder. Roll into 16 meatballs, each weighing 2.5oz.
- 3Bring the blended mixture in the pot to a boil, then add the meatballs.
- 4After 15 minutes of cooking the meatballs, add the potatoes and zucchini.
- 5Once the vegetables are soft, add the cilantro and carrots. Turn off the heat, cover, and let it rest for 10 minutes.
Ingredients
- 2 lbs ground beef
- 1 1/3 cup white rice
- 1 egg
- 5 roma tomatoes
- 0.5 onion
- 0.5 bunch cilantro
- 1 zucchini
- 3 garlic cloves
- 400 g potatoes
- 5 chile chipotles
- 150 g carrot chips
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 pinch oregano
- 2 pinches salt
- 2 pinches pepper
- 2 tsp better than bouillon
Equipment
blenderlarge potbaking sheetkitchen scale
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