Description
Caldo De Albondigas is a classic Mexican soup featuring savory meatballs, vegetables, and flavorful broth. This hearty and nutritious dish is perfect for a comforting meal any time of the year.
Ingredients
Units
Scale
For the Albondigas:
- 2 pounds 96% ground beef
- 1 egg
- 3 Tablespoons uncooked white rice
- 3/4 teaspoon ground pepper
- 1 teaspoon oregano
- 1 1/2 teaspoon kosher salt
For the Soup:
- 2 Tablespoons olive oil divided
- 1/3 cup white rice
- 2 stalks celery chopped
- 1 small onion chopped (about 1 cup)
- 4 large carrots peeled & chopped
- 1 garlic clove peeled
- 12 cups hot water
- 8 oz. can tomato sauce
- 2 beef bullion cubes
- 1/2 teaspoon ground pepper
- 1 teaspoon kosher salt
- 1 teaspoon oregano
- 1/2 cup cilantro chopped
- 3 cups fresh green beans cut in halves
- 2 small white potatoes peeled and sliced
- 2 medium zucchinis sliced
Instructions
- To make the albondigas: Add all ingredients in a large bowl and mix well with your hands. Form into 1-inch meatballs and roll between your palms. Set aside.
- The soup: In a large stock pot add 1 tablespoon olive oil and heat over medium-high heat. Add the rice and sauté until light brown, making sure to keep stirring so that it doesn’t burn. Remove from the pot and set aside. Add the other 1 tablespoon olive oil, celery, onion, carrots & garlic. Sauté until the onions become soft, about 3 minutes. Add the water, albondigas, beef bullion, tomato sauce, salt, pepper, oregano & cilantro. Stir & cover the pot with a lid. Cook over low-medium heat. After 40 minutes of cooking, add the rice, potatoes and green beans. Cover and cook for another 10 minutes. At this point taste the broth and add more salt & pepper if needed. Add the zucchini and cook for 10 more minutes. The albondigas are all done when it’s soft to cut in half with a fork or spoon.
- Serve hot, drizzle with lime juice and hot sauce.
Notes
- Sautéing the rice & adding it later prevents it from becoming too mushy!
- The albondigas are all done when it’s soft to cut in half.
Nutrition
- Serving Size: 4 albondigas
- Calories: 398 kcal
- Sugar: 13 g
- Sodium: 1116 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 45 g
- Cholesterol: 93 mg
